Feijoada is the national dish of Brazil – it's a savory and hearty black bean and meat stew. This version is completely plant-based, and you can make it in your pressure cooker. Easy!
Feijoada (Brazilian Black Bean Stew) [Vegan, Gluten-Free]
- 2 cups dried black beans, soaked overnight, rinsed and drained
- 1 cup soy curls, softened in hot water for about 15 minutes, drained
- 2 large onions, sliced into half moons
- 2 large carrots, peeled and cut into 1/4-inch circles
- 1 large red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1/2 tablespoon dried thyme
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon liquid smoke
- 1/2 teaspoon ground black pepper
- 1/3 cup dry red wine
- 2 bay leaves
- 1 spicy vegan sausage, chopped
- 2 1/2 cups vegetable broth or water
- Set the pressure cooker to "sauté" and add a splash of vegetable broth or water and the onions, carrots, bell pepper, and garlic. Cook, stirring occasionally, for about five minutes. Add the cumin through the black pepper and cook for another minute or so. Add the red wine and cook for another 1-2 minutes, then add the bay leaves, sausage, broth, black beans, and soy curls. Stir to combine the ingredients.
- Cover/close the pressure cooker and change the setting to Bean/Chili. Set the time to 30 minutes.
- After 30 minutes, let the cooker depressurize, carefully uncover and test the beans. If they are soft and falling apart a little, then the stew is done! If not, stir and crank up the pressure cooker for additional time.
- Serve the feijoada with chopped avocado, chopped onions, cilantro – whatever strikes your fancy.