Vegetarian Feijoada

🛒 Ingredients

• Dry Black Beans 300 g · 1047 kcal
• Smoked Tofu, firm 200 g · 200 kcal
• Cremini Mushrooms 200 g · 44 kcal
• Onion, large 150 g · 60 kcal
• Garlic cloves 15 g · 22 kcal
• Red Bell Pepper 150 g · 30 kcal
• Green Bell Pepper 150 g · 30 kcal
• Carrots 100 g · 41 kcal
• Olive Oil 30 g · 270 kcal
• Smoked Paprika 4 g · 11 kcal
• Ground Cumin 2 g · 8 kcal
• Dried Oregano 2 g · 5 kcal
• Bay Leaves 0 g · 0 kcal
• Vegetable Broth 750 g · 38 kcal

👨‍🍳 Instructions

1. Rinse the dry black beans thoroughly and soak them in water overnight, or for at least 8 hours; drain and rinse again.
2. Place the soaked beans in a large pot with fresh water, bring to a boil, then reduce heat and simmer for 45-60 minutes until tender; set aside.
3. In a separate large pot or Dutch oven, heat the olive oil over medium heat; add diced onion and cook until softened, about 5-7 minutes.
4. Add minced garlic, red and green bell peppers, and carrots to the pot; cook for another 5 minutes until vegetables start to soften.
5. Stir in diced smoked tofu and sliced mushrooms; cook for 5-7 minutes, browning slightly to enhance flavor.
6. Add smoked paprika, ground cumin, dried oregano, and bay leaves; cook for 1 minute until fragrant.
7. Pour in the vegetable broth and add the cooked black beans; bring the mixture to a simmer, then reduce heat and cook for 20-30 minutes, allowing flavors to meld and the stew to thicken.
8. Remove bay leaves, taste and adjust seasoning if necessary; serve hot, traditionally with rice and collard greens.