Traditional feijoada⎜Brazilian black beans, sausages, farofa and collard greens⎜vegan

Wash the black beans thoroughly and soak them in water overnight for at least 8 hours.

Drain the soaked beans and add them to a pressure cooker.

Add 5 or 6 bay leaves, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder to the beans in the pressure cooker, then cover with water.

Cook the beans in the pressure cooker for about 1 hour, or 2 hours on the stove if not using a pressure cooker.

Cut the vegan sausages into pieces and sear them in a cast-iron pan with 1 tablespoon of vegetable oil until browned on both sides.

Transfer the seared sausages back to a bowl.

Trim the stems of the collard greens, roll them together, and cut them finely.

Saute the collard greens in a large skillet until cooked.

In the same skillet, melt some butter and add a ripe banana, cooking until it breaks down.

Add manioc flour to the skillet and mix to create the farofa.

Check the beans after 35 minutes of cooking and adjust the broth as needed by thickening it with the sausage and sautéed onions and garlic.

Equipment Needed

Dietary

Allergens