Ingredients
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2 cups cooked black beans (or 1 can, drained and rinsed) black beans2 cups cooked black beans (or 1 can, drained and rinsed)
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1 can young green jackfruit in brine, drained and shredded jackfruit1 can young green jackfruit in brine, drained and shredded
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1 medium onion, finely chopped onion1 medium onion, finely chopped
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4 cloves garlic, minced garlic4 cloves garlic, minced
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1 red bell pepper, diced red bell pepper1 red bell pepper, diced
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1 large tomato, chopped tomato1 large tomato, chopped
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2 bay leaves bay leaves2 bay leaves
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
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1/2 teaspoon ground coriander ground coriander1/2 teaspoon ground coriander
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1/2 teaspoon dried oregano dried oregano1/2 teaspoon dried oregano
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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1/2 teaspoon salt (or to taste) salt1/2 teaspoon salt (or to taste)
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1 tablespoon tomato paste tomato paste1 tablespoon tomato paste
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1 tablespoon coconut aminos or tamari coconut aminos1 tablespoon coconut aminos or tamari
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2 tablespoons olive oil (or water for oil-free) olive oil2 tablespoons olive oil (or water for oil-free)
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2 cups vegetable broth vegetable broth2 cups vegetable broth
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1 tablespoon fresh lime juice lime juice1 tablespoon fresh lime juice
Directions
Serve the smoky jackfruit feijoada in bowls, topped generously with the vibrant orange salsa. This dish is best enjoyed hot and is perfect for family dinners or festive gatherings. For a spicier version, add a finely chopped chili with the bell pepper. Use canned jackfruit in brine, not syrup. For oil-free, sauté with water or broth.
Steps
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1
Done
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Heat olive oil (or water) in a large pot over medium heat. Sauté onion for 3 minutes until translucent. |
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2
Done
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Add garlic, red bell pepper, and tomato. Cook for another 3-4 minutes until softened. |
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3
Done
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Stir in the smoked paprika, cumin, coriander, oregano, black pepper, and bay leaves. Cook for 1 minute until fragrant. |
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4
Done
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Add shredded jackfruit and tomato paste. Stir well to coat. |
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5
Done
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Pour in vegetable broth and coconut aminos (or tamari). Add black beans and salt. Bring to a gentle simmer. |
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6
Done
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Simmer uncovered for 20-25 minutes, stirring occasionally, until flavors meld and jackfruit is tender. Add more broth if needed. |
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7
Done
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Stir in lime juice and adjust seasoning to taste. Remove bay leaves. |
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8
Done
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Meanwhile, make the orange salsa: In a bowl, combine diced oranges, red onion, cilantro, lime juice, and a pinch of salt. Toss to mix. |
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9
Done
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Serve feijoada hot, garnished with orange salsa, parsley, and extra lime wedges. Optionally, serve with brown rice. |
