Vegetarian Feijoada

Method4 steps

1. 1

   Step 1: Sort and rinse the black beans. Choose ONE cooking method from steps 2–4 and skip the other two. For the slow-cooker method, soak the beans overnight (about 8 hours) in the refrigerator, covered by 2–3 inches of water, then drain and discard the soaking water. Soaking is optional for the pressure-cooker and stovetop methods; drain any soaked beans before proceeding.

   Uses 1 lb dry black beans · Water for rinsing and soaking, as needed

2. 2

   Step 2: SLOW COOKER — choose this method only. Before slow-cooking, boil the soaked, drained beans in fresh water (5 cups) for at least 30 minutes, then drain. Heat the olive oil (3 tbsp) in a skillet, soften the onion and optional mushrooms for 5–6 minutes, then add garlic (6) for 1 minute. Put half the vegetables in the slow cooker and refrigerate the other half until needed. Add the beans, 5 cups water, baking soda (1/2 tsp), cumin (1/4 tsp), sweet potatoes (2) and bay leaves (2). Cook on HIGH for about 2–4 hours or LOW for about 8–10 hours, checking for tender beans. During the final 30 minutes, add the reserved vegetables, salt (1 tbsp), pepper (1/2 tsp), canned tomatoes (1 can) and tomato paste (2 tbsp). Continue until the beans are completely tender. Remove bay leaves, stir in vinegar, blend about ½ cup beans with broth and return it to thicken the stew. Finish with cilantro (1/4 cup). Skip steps 3 and 4.

   Slow cooker HIGH: 2–4 h · 240 minUses rinsed or soaked black beans · 3 tbsp olive oil · 1 yellow onion (chopped) · 1 pound Portobello mushrooms (stems discarded and caps sliced 1/2-inch thick, OPTIONAL) · 6 garlic cloves (minced) · 5 cups water · 1/2 tsp baking soda · 1/4 tsp cumin

3. 3

   Step 3: PRESSURE COOKER — choose this method only. Sauté onion and optional mushrooms in the olive oil (3 tbsp) for 4–5 minutes, then add garlic (6) for 1 minute and cancel sauté. Add the rinsed or drained soaked beans, 5 cups water, baking soda (1/2 tsp), cumin (1/4 tsp), sweet potatoes (2), bay leaves (2), salt (1 tbsp), pepper (1/2 tsp), canned tomatoes (1 can) and tomato paste (2 tbsp). Follow your cooker’s bean fill-limit. Lock the lid and cook on HIGH pressure for 30 minutes. Allow natural pressure release (about 20 minutes) and open only after all pressure has released. Check that the beans are completely tender; cook longer if needed. Remove bay leaves, stir in vinegar, blend about ½ cup beans with broth and return it to thicken the stew. Finish with cilantro (1/4 cup). Skip steps 2 and 4.

   Pressure phase: 30 min · 30 minUses rinsed or soaked black beans · 3 tbsp olive oil · 1 yellow onion (chopped) · 1 pound Portobello mushrooms (stems discarded and caps sliced 1/2-inch thick, OPTIONAL) · 6 garlic cloves (minced) · 5 cups water · 1/2 tsp baking soda · 1/4 tsp cumin

4. 4

   Step 4: STOVETOP — choose this method only. Sauté onion and optional mushrooms in the olive oil (3 tbsp) for 5–6 minutes, then add garlic (6) for 1 minute. Reserve half the vegetables. Add the rinsed or drained soaked beans, 5 cups water, baking soda (1/2 tsp), cumin (1/4 tsp), sweet potatoes (2) and bay leaves (2). Bring to a boil, reduce to medium-low, cover and simmer for 60–90 minutes until nearly tender. Add hot water if needed to keep the beans submerged. Add the reserved vegetables, salt (1 tbsp), pepper (1/2 tsp), canned tomatoes (1 can) and tomato paste (2 tbsp) and cook 10–15 minutes longer, or until the beans are completely tender. Remove bay leaves, stir in vinegar, blend about ½ cup beans with broth and return it to thicken the stew. Finish with cilantro (1/4 cup). Skip steps 2 and 3.

   Initial simmer: 60–90 min · 90 minUses rinsed or soaked black beans · 3 tbsp olive oil · 1 yellow onion (chopped) · 1 pound Portobello mushrooms (stems discarded and caps sliced 1/2-inch thick, OPTIONAL) · 6 garlic cloves (minced) · 5 cups water · 1/2 tsp baking soda · 1/4 tsp cumin