Plant-Based Feijoada
Smoky black-bean stew with smoked paprika, garlic, and bay — the Brazilian classic without the meat. Thickens as it sits, even better the next day.
Ingredients
Steps
Soak the beans in cold water overnight (at least 8 hours). Drain and rinse well before cooking.
Heat the olive oil in a heavy pot over medium heat. Add the onion with a pinch of salt and cook until translucent and starting to color at the edges.
Add the garlic, smoked paprika, cumin, and bay leaves. Stir for about a minute until fragrant — don't let the garlic brown.
Add the diced red pepper and smoked tofu. Stir and cook until the tofu picks up color on a few sides.
Add the drained beans and enough fresh water to cover them by about 5 cm (2 inches). Bring to a boil, then reduce to a steady simmer.
Simmer uncovered, stirring occasionally and adding a splash of water if it looks too dry, until the beans are completely tender and the broth has thickened.
Stir in the soy sauce and taste. Adjust salt. Grate a little orange zest over the top and finish with a squeeze of juice off the heat.
Fish out the bay leaves. Serve over rice with sliced orange, sautéed collards, and a dab of hot sauce.
Notes
Notes
Feijoada is built on time, not technique. Don't rush the simmer — the broth only gets that body from beans breaking down slowly. Making it a day ahead is a feature, not a compromise.
If you can find smoked black salt (kala namak) or liquid smoke, a tiny amount added at the end deepens the smoky note beyond what paprika alone can do.