Woah woah woah. We know. Feijoada is one of the meatiest things out there and you just can't mess with an absolute classic. BUT we reckon we've done alright here.
To pack this full of flavour like the original we've used stacks of mushrooms. They're everywhere and trust us, it's worth it.
- 300 g brown basmati rice, boiled
- 300 g dried black beans
- 20 g porcini mushrooms
- 250 g chestnut mushrooms
- 2 brown onions
- 4 cloves
- 1 bunch parsley stalks
- 2 bay leaves
- 4 portobello mushrooms
- 125 g shiitake mushrooms
- 2 onions
- 2 cloves garlic
- 1 tbsp ground cumin
- 1 bunch fresh parsley
- 1 head spring greens
- 2 oranges
Soak The Beans Overnight
Soak the black beans in plenty of cold water over night.
Cook The Beans
Replace the water in the beans so that they are covered by about 5cm in a deep pan.
Finely chop the chestnut mushrooms. Peel and halve the onions.
Add the dried porcini mushrooms, chestnut mushrooms, onions, cloves, parsley stalks and the bay leaves to the pan with the beans. Heat to a boil and simmer gently for two hours, topping it up with water when necessary.
Cook The Mushrooms
Peel and slice the onions and crush the garlic. Fry both in a separate saucepan with a shot of olive oil for 3-4 minutes to soften.
Slice the portobello mushrooms into thick slabs and the shiitake mushrooms more thinly. Add them to the onions with the ground cumin and fry for a another 5 minutes.
Mash The Beans
Scoop a couple of ladles of cooked beans from the big pot into another bowl and begin to mush with a potato masher or back of the spoon. Transfer all of the onion mixture and the mushed beans into the big pot.
Finely chop plenty of fresh parsley and add that to the pan too.
Garnish And Serve
Boil the rice in salted water until plump and cooked.
Wash and chop the collards and boil in salted water for 2-3 minutes. Segment the orange, stirring the juice that escapes into the feijoada.
Season the stew to your liking and portion into big bowls beside steaming rice, the drained greens and orange segments.
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