Ingredients
Directions
- Rinse the beans and place them in a large bowl or pot. Cover with cold water by about 5 cm (2 inches) and soak for 8–12 hours or overnight. Drain and rinse before cooking.
- Place the rinsed beans in a large pot and cover them with 2 quarts of water, salt, and 2 bay leaves. Bring to a boil, then reduce the heat and simmer until the beans are nearly tender.
- In a large saucepan, heat 2 tablespoons of oil over medium heat. Add the chopped onions, garlic, and carrots (cut in half lengthwise, then chopped), and sauté until fragrant and lightly golden. Stir in the sausage pieces and cook until lightly browned.
- When the beans are tender, add the sautéed onion, garlic, and sausage mixture to the pot. Add more water as needed and stir well to combine. Simmer gently for 10–15 minutes to meld the flavors, keeping the beans intact.
- In a separate saucepan, heat 2 tablespoons of oil over medium heat. Add the tofu cut into small cubes, and sauté until golden and lightly crispy on all sides. (Note: You may use 3 boiled Russet potatoes instead, cut into medium-sized chunks, if you prefer.)
- Gently stir the sautéed tofu into the bean and sausage mixture.
- Add the cubed bell pepper, then finish with cilantro and the seasonings. Gently stir to combine.
- Turn off the heat and let the feijoada sit for a few minutes to allow the cilantro flavor to develop.
Video
Notes
Serve with white rice (or brown, if you prefer), orange slices, sautéed collard greens, and farofa (toasted cassava flour with veggie bacon, store-bought).
Tip: I recommend Italian Garlic & Fennel sausage by Field Roast — it’s well seasoned and works perfectly in this recipe. Avoid sweeter varieties, such as Smoked Apple & Sage.
