Vegan Feijoada (Portuguese Bean Stew)

Ingredients

• 2 tablespoons Olive Oil
• 1 large Onion
• 4 cloves Garlic
• 1 tablespoon Smoked Paprika
• 1 teaspoon Cumin
• 1 teaspoon Dried Oregano
• 2 cups Black Beans
• 6 cups Vegetable Broth
• 1 14.5 oz can Diced Tomatoes
• 14 ounces Smoked Tofu
• 2 leaves Bay Leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Add the 1 large Onion, chopped, and the 4 cloves of Garlic, minced, to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
3. 3Stir in the 1 tablespoon of Smoked Paprika, 1 teaspoon of Cumin, and 1 teaspoon of Dried Oregano. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Add the 2 cups of Black Beans, 6 cups of Vegetable Broth, the 1 14.5 oz can of Diced Tomatoes, the 14 ounces of Smoked Tofu, cut into 1-inch cubes, and the 2 leaves of Bay Leaves to the pot. Stir everything together and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes, or until the black beans are tender. Stir occasionally to prevent sticking.
6. 6Remove and discard the 2 Bay Leaves from the pot. Season the stew with the 1 teaspoon of Salt and 0.5 teaspoon of Black Pepper. Stir well.
7. 7Serve the Vegan Feijoada hot, ideally with rice.

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