Feijoada with vinagrete, farofa, collard greens and hot sauce. Feijoada is traditionally a meat-based dish with beans, so I vegetarianised it but included veggie sausages for something resembling authenticity. I used vegetable stock for flavour and couldn’t get the traditional black beans so subbed them for others. All in all, it was a tasty meal… but I would probably use a substitute for manioc flour if I were to make farofa again – the taste was great, but it was a bit too sandy in texture for us.
2 cans beans (I used red kidney beans and black eyed peas)
4 bay leaves
1 onion, chopped
2 large cloves garlic, crushed
4 veggie sausages, sliced about 1cm thick
olive oil for frying
approx. 1 litre vegetable stock
salt and pepper to taste
Drain and rinse beans and place in a large pot. Cover with stock, add bay leaves and bring to a simmer.
Heat 1 tablespoon olive oil in a skillet and fry onion and garlic until fragrant and softened. Add the sliced veggie sausages and fry until golden.
Add contents of skillet to beans, making sure everything is covered with stock.
Add salt and pepper to taste and let simmer until liquid has well and truly thickened – a couple of hours, at least.
1 large bell pepper (capsicum), diced
1 large tomato, diced
1 medium onion, diced
1⁄2 cup white wine vinegar
1⁄4 cup olive oil
1 tablespoon water
2 tablespoons chopped parsley
salt and pepper to taste
Put all the ingredients into a bowl and stir well to combine. Press down on the veggies, the liquid should come almost to the top of the mixture, you want everything pretty much immersed.
Cover and refrigerate for at least 30 minutes.
1 medium onion, finely chopped
1 cup manioc flour
salt & pepper to taste
Melt butter over medium-high heat. Add the onions and cook for a few minutes until they start to brown.
Lower the heat to medium, toss in the manioc flour and stir well.
Cook, stirring for minute, add a pinch of salt and pepper and keep stirring and cooking until the manioc flour has become golden, about 3-5 minutes. Be careful not to brown too much.
4 – 6 collard leaves
1 large clove garlic, crushed
olive oil, for frying
Wash collard leaves, cut out the stem, and cut in half. Stack all the halves on top of each other and tightly roll them up together. Keep a good hold to keep everything together and start slicing very thinly through the tube to get nice fine slices.
When everything else is ready to serve, heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the garlic and fry until fragrant, about 30 seconds. Add all the collards at once, and stir to coat with oil. You can add a pinch of salt and pepper. Cook, stirring, for only about a minute, you just want to them to start to soften, evenly, over quick high heat.
1 tsp (or more, to taste) Tabasco
2 tbsp liquid from feijoada
1 tbsp liquid from vinagrete
Mix everything together in a small bowl. Serve with feijoada, as desired.