Feijoada for vegetarians

We're not vegetarians, as you might have guessed from other recipes in this blog, but I made a resolution that I would try to eat less meat this year. Not because of animal rights or because it will make me healthier, but just because eating meat in smaller quantities and less often is a small contribution to the environment.

I began making this feijoada when when we were living in Oxford and I had vegetarian friends over for lunch. It's much lighter and just as tasty, so now I always prepare it this way. I serve it with Portuguese chorizo suasages on the side for those who are not vegetarians. A practical meal for a large group of people.

Ingredients (for around 12)

Beans

• 500 gram black beans
• 4 bay leaves
• 1 large onion
• 2 cloves garlic
• olive oil
• salt

1. Wash the beans and soak them in a large container with cold water overnight
2. Transfer them to a large casserole, cover with water, add the bay leaves
3. Cook in low heat for around 2 hours (DO NOT ADD ANY SALT YET)
4. When the beans are soft, chop the onions and stir-fry them with the garlic in olive oil and pour them over the beans
5. Add the salt last and cook for another half hour

Farofa

• 2 cups cassava or manioc flour
• 100 grams bacon strips (optional)
• 10 green or black olives
• 1 clove garlic
• olive oil
• salt

1. Fry the bacon strips in a skillet with a generous amount of olive oil
2. In the meantime, remove stones from the olives and chop them coarsely
3. Chop the garlic very finely
4. When the bacon is brown, add the olives and the garlic
5. When the garlic starts to smell nice, add the flour and salt
6. Stir in low heat for a few minutes until the farofa darkens a bit

Couve

• 2 or 3 packets of shredded kale or spring greens
• 1 red chilli pepper
• 4 cloves garlic
• olive oil
• salt

1. Chop the garlic in coarse pieces and fry it in olive oil in a large casserole or wok
2. Add the chilli whole
3. When the garlic starts dancing in the oil, add the shredded kale or greens and salt
4. Stir-fry until cooked

Serve with white rice, grilled chorizo sausages, slices of fresh orange and tabasco.