Vegan Feijoada à Transmontana

Ingredients

• 1 lb Dried black beans
• 4 tbsp Olive oil
• 2 medium Onion, chopped
• 6 cloves Garlic, minced
• 2 tsp Smoked paprika
• 2 Bay leaves
• 8 oz Vegan chorizo, sliced
• 8 oz Smoked tofu, cubed
• 1 14.5-oz can Canned diced tomatoes
• 6 cups Vegetable broth
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1The day before you plan to cook, place the 1 lb dried black beans in a large bowl and cover with plenty of cold water. Let them soak overnight. The next day, drain the beans and rinse them thoroughly under cold running water.
2. 2Place the soaked and rinsed 1 lb black beans in a large, heavy-bottomed pot. Add 6 cups of vegetable broth. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let the beans simmer gently for 1 hour.
3. 3While the beans are simmering, heat the 4 tbsp olive oil in a large skillet over medium heat (350°F / 175°C). Add the 2 medium onions, chopped, and cook, stirring occasionally, until they are softened and translucent, about 5 to 7 minutes.
4. 4Add the 6 cloves garlic, minced, 2 tsp smoked paprika, and 2 bay leaves to the skillet with the onions. Cook, stirring constantly, for 1 minute more until the garlic is fragrant. Be careful not to burn the garlic.
5. 5Add the 8 oz vegan chorizo, sliced, and the 8 oz smoked tofu, cubed, to the skillet. Cook, stirring occasionally, for 5 minutes until the chorizo is slightly browned and the tofu is lightly crisped.
6. 6Add the contents of the skillet (onions, garlic, chorizo, tofu, bay leaves) to the large pot with the simmering beans. Stir in the 1 14.5-oz can diced tomatoes. Increase the heat to medium-high and bring the mixture back to a boil.
7. 7Once boiling, reduce the heat to low, cover the pot tightly, and let the feijoada simmer for another 1 hour, or until the black beans are very tender and the stew has thickened. Stir occasionally to prevent sticking.
8. 8Remove the pot from the heat. Stir in the 1 tsp salt and 1/2 tsp black pepper. Remove and discard the 2 bay leaves before serving the vegan feijoada.

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