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Traditional Feijoada (Plant-based) 

Sao Paulo Springs

click to enlarge Sao Paulo Springs' Traditional Feijoada. - BRIENNE BOORTZ
  • Brienne Boortz
  • Sao Paulo Springs' Traditional Feijoada.

Ingredients

For stew:
5 tsp. olive oil
1 medium sweet yellow onion, diced
½ c. minced garlic
5 bay leaves
1 14 oz. package vegan Italian sausage, cut into medium dice ­(we recommend Tofurkey)
1 6 oz. package veggie bacon, cut into large dice (we recommend Litelife Smart Bacon)
2 30 oz. cans black beans, drained and rinsed
1 15 oz. can black beans with cumin and spices
4 c. water
1 tsp. cumin
2 tsp. red pepper flakes
3 fresh tomatoes, diced, or 1 15 oz. can of petite diced tomatoes
5 oz. veggie beef crumbles (we recommend Beyond Meat)
1 medium bunch cilantro, rinsed and finely chopped, stems removed
Salt to taste

For collard greens:
2 large bunches of fresh collard greens
2 tbsp. olive oil
3 garlic gloves, crushed
Salt to taste

Steamed rice (we recommend jasmine or brown rice), or quinoa, for serving

Preparation

For stew:
Warm olive oil in stockpot over medium heat. Add onions, garlic and bay leaves. Sauté until the onions turn translucent golden yellow, about 4 minutes. Add sausage and bacon to veggies and brown for 7 to 10 minutes. Add the black beans, water, cumin and pepper flakes, and stir to combine. Bring to a boil, then add tomato and meatless crumbles. Reduce heat to simmer for 20 to 30 minutes until stew thickens. Lastly, add finely chopped cilantro.

For collard greens:
Wash and “devein” the greens by removing the central stalk, then either chop or roll and slice into 1/2-centimeter-wide ribbons. Warm oil in extra-large saucepan or medium stockpot over medium heat. Add garlic and sauté until just slightly golden, about a minute — don’t overcook garlic or you will have bitter greens. Toss greens into sizzling pan and stir constantly until wilted, about 3 minutes. Be careful not to overcook greens, as they should remain vibrant green. Finally, salt to taste.

To assemble:
Plate stew and greens over steamed rice or quinoa. Makes 6 to 8 servings.
Location Details São Paulo Springs
320 S Weber St
Downtown
Colorado Springs, CO
306-5006
Barbecue

Aftertaste

Feijoada is the national dish of my homeland, Brazil. This dish was originally created by Brazilian slaves, made from leftover black beans and discarded pork trimmings. It is served everywhere in the country from beachside stands to the finest restaurants. My dearly departed Mother owned a community café in São Paulo, where lines would be down the block for this dish she served as a weekend special. This plant-based version can still be used today, as the Brazilians have for hundreds of years, as a hangover preventative and cure. They devour this hearty starch/protein combination just before (or while) drinking alcohol to lay a good “drinking foundation” and also later that night or the next morning to get over an upset stomach after a night on the town and to provide energy to get up and going. My personal spin for a complementary dressing is my homemade chimichurri sauce, but there is no way I’m giving up my secret recipe.

— Submitted by Sao Paulo Springs owner Jady Agard, with thanks to Aubrey “Chef Bo” Bowale

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