VEGETARIAN FEIJOADA AND COLLARDS/KALE BRAZILIAN BLACK-BEAN STEW
From http://jessicamomof6.blogspot.com/2009/06/brazilian-vegetarian-feijoada.html It sounds wonderful, but time-consuming. I doubt if it is near authentic.
Provided by nsomniak6
Categories Stew
Time 4h
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 27
Steps:
- First Make the Brazilian hot pepper sauce several hours in advance:.
- Combine all ingredients in blender or food processor and puree just until a coarse sauce.
- Let flavors meld for at least an hour at room temperature of 3 hours in the fridge. Make sure to take out of fridge ahead of time to be served at room temperature.
- Start Brazilian Rice:.
- In a covered sauce pan, sauté onion in oil for 5 minutes on med-high heat. Add tomatoes and salt and continue to cook for 5 minutes. Stir in rice and water, cover, bring to a boil. Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender. I found I had to add more water.
- Feijoada:.
- Place onions, garlic, celery, bell peppers, and water in large sauce pan. Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later. Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent. Lower heat and stir in cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes.
- Collard greens/kale:.
- While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well. Stack leaves and slice. In a saucepan, bring the greens and water to a boil. Cover and simmer (stir frequently) for about 15 minutes until greens are tender.
- Peel and section the oranges and set aside. When the black beans and the rice are both ready, drain the greens and toss with soy sauce. Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges.
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Kariim Karre
[email protected]This is my favorite vegetarian feijoada recipe. It's packed with flavor and always a crowd-pleaser. I highly recommend it!
Edrick Garrison
[email protected]I love this recipe! It's so easy to make and always a hit with my family. I often double the recipe so I can have leftovers for lunch the next day.
David Turba
[email protected]This feijoada was a bit too salty for my taste. I would recommend using less salt or omitting it altogether.
Ahmad Mozumder
[email protected]I'm not sure what I did wrong, but my feijoada turned out really watery. I'm going to try again with less liquid next time.
ramesh vlogs
[email protected]Overall, I thought this feijoada was just okay. It wasn't bad, but it wasn't anything special either.
Dhaval RR TV
[email protected]This recipe was a bit too time-consuming for me. I would recommend using a slow cooker or Instant Pot if you're short on time.
Michael Clement
[email protected]The tofu in this feijoada was too firm for my liking. I would recommend using softer tofu or cooking it for a shorter amount of time.
Fastest Blue Furry Alive
[email protected]I found this feijoada to be a bit bland. I added some extra spices and it was much better.
kevin dobson
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Nick Wesson
[email protected]I've made this feijoada several times now and it's always a success. It's a great way to use up leftover black beans and vegetables.
Gamzi0
[email protected]This is my go-to recipe for vegetarian feijoada. It's always a hit with my friends and family. I love the smoky flavor of the tofu and the richness of the broth.
Starks Vision Films
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The feijoada was hearty and flavorful, and the collard greens and kale were a great addition.
Lisa S
[email protected]This feijoada was delicious! The flavors were well-balanced and the tofu was cooked perfectly. I will definitely be making this again.
Frank Nelson
[email protected]I love this recipe! It's easy to make and always a crowd-pleaser. I often double the recipe so I can have leftovers for lunch the next day.
r howard
[email protected]This vegetarian feijoada is a great way to enjoy the classic Brazilian dish without the meat. It's packed with flavor and the collard greens and kale add a nice touch of healthy greens.
Karen Taylor
[email protected]I made this feijoada for a party and it was a huge success! Everyone loved it, even the meat-eaters. The flavors were amazing and the texture was perfect.
Josue Varela
[email protected]This recipe was a bit time-consuming, but it was definitely worth the effort. The feijoada was hearty and flavorful, and the collard greens and kale were a perfect accompaniment.
Tshifhiwa Nemukula
[email protected]I've never had feijoada before, but this vegetarian version was a great introduction. It was easy to make and packed with flavor. I especially liked the crispy tofu.
Michael Sawyer
[email protected]This vegetarian feijoada was absolutely delicious! The flavors were rich and complex, and the collard greens and kale added a nice touch of bitterness. I served it with rice and farofa, and it was a hit with my family.