Feijoada is by far the most traditional dish of Brazil, it has as many ways to do it as there are cooks but here is how I do it. You can cook the beans on a pressure cooker for 30 minutes but I don’t think you get the same result as if you slow cook it. This is a hearty, rich and ridiculously delicious dish and I do hope you enjoy it as much as we do.
- 500g black beans
- 6 bay leaf (dried)
- 1 head cloves garlic peeled minced
- 3 tbsp salt
- 100g smoked tofu diced
- 250g spring green thinly sliced
- 3 oranges peeled and sliced
- 100g white rice cooked
- Wash the beans and leave it on a big bowl immersed in water overnight.
- Rinse the beans.
- On a big pan, pour boiling water over the black beans and bay leafs and slow cook it for 2-3 hours. You should have two times more water than beans, pour more boiling water every now and then to maintain the same level of water.
- When the beans are soft and you can easily crush it, fry 2/3 of the garlic, add two scoops of beans (without water) and add the salt.
- Crush the beans until you get a thick paste.
- Pour the paste back to the pan, add the tofu, turn the fire down and let it cook for 1:30 hours. At this stage stop adding water and let it simmer until the liquid thickens.
- Just before serving it, fry the rest of the garlic on olive oil and cook the spring green until it loses all its water.
- Serve the black beans with rice, spring green, orange and a vinaigrette sauce and, if you manage to get hold of it, some Brazilian farofa.