This dish is loosely adapted from one of my favourite Brazilian recipes for feijoada. It’s typically made with meat, but it’s just as delicious without. I like using dried black beans in this, but you can use any pulses you have to hand – pinto beans, kidney beans, chickpeas, or even butter beans – and tinned is fine if you don’t have dried. If you are using dried, be sure to soak your pulses overnight.
This recipe serves four, but you can stretch it to six with sides and toppings. Rice is excellent, and so is kale. It’s also great with a tomato and cucumber salad, guacamole, and/or cashew crema. If you’re lucky enough to have have access to farofa, I highly recommend that, too.
Black Beans
2 cups dried beans soaked overnight and drained (or three tins of beans, drained)
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 teaspoons cumin seeds
2 teaspoons vegetable oil (I like rice bran)
1 tablespoon cumin power
2 teaspoons smoked paprika
2 teaspoons oregano
4 cups vegetable broth
2 teaspoons coriander for garnish
In a large heavy-bottomed pot, toast the cumin seeds for about two minutes. Add the oil and then the onion, red bell pepper, and garlic. Sauté until the onions are slightly golden. Add all the spices, the oregano, and the vegetable stock along with the beans. Bring to a boil.
Reduce to a simmer and cook for 45 minutes to an hour, stirring occasionally. Once the beans are tender, they’re ready to serve.
Fig and Pen 