Feijoada

Instructions

1. 1

   Prep Beans: Rinse the dried black beans, place them in a large bowl, and cover with at least 4 inches of water. Let them soak overnight, or for a minimum of 8 hours. Drain and rinse well before cooking.

2. 2

   Brown Vegan Meats (10 mins): Heat 2 tbsp of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced vegan sausage and cubed smoked tofu. Cook, stirring occasionally, until browned and slightly crispy, about 7-8 minutes. Use a slotted spoon to transfer them to a plate, leaving the oil in the pot.

3. 3

   Sauté Aromatics (10 mins): Reduce heat to medium. Add the remaining 1 tbsp of olive oil to the pot. Add the chopped onion, diced carrot, and diced celery. Sauté until softened, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Toast Spices (1 min): Stir in the smoked paprika, ground cumin, and dried oregano. Cook for 30-60 seconds, stirring constantly, until the spices are fragrant.

5. 5

   Simmer the Feijoada (90 mins): Return the browned sausage and tofu to the pot. Add the soaked and drained black beans, vegetable broth, bay leaves, tamari, liquid smoke, and the thick orange slice. Stir to combine. Increase the heat to bring the stew to a boil, then reduce to a low simmer. Cover and cook for 90 minutes, or until the beans are tender and creamy. Stir every 20-30 minutes to prevent sticking.

6. 6

   Finish and Thicken (15 mins): Add the sliced mushrooms to the pot during the last 15 minutes of cooking. Once the beans are fully cooked, remove and discard the bay leaves and the orange slice. For a thicker consistency, mash about a cup of beans against the side of the pot with a spoon and stir well.