Description
A Feijoada Vegana com Jaca é uma receita reconfortante e nutritiva que captura a essência do prato tradicional brasileiro de forma inovadora e deliciosa. Utiliza jaca verde desfiada para imitar a textura da carne, sendo uma opção mais leve, saudável e repleta de fibras e nutrientes.
Ingredients
500g Cooked black beans
400g Canned green jackfruit, drained and shredded
1 medium Chopped onio
4 minced Garlic cloves
0.5 chopped Red bell pepper
1 chopped Ripe tomato
1 teaspoon Liquid smoke (optional)
1 teaspoon Smoked paprika
0.5 teaspoon Ground cumi
2 Bay leaves
2 tablespoons Olive oil
2 cups Vegetable broth (or water)
To taste Salt
To taste Black pepper
For garnish Chopped fresh herbs (cheiro-verde)
Instructions
- Prepare the beans: If you are using dried beans, wash them well and soak them for at least 8 hours (or overnight). Cook them in a pressure cooker with water and a bay leaf until soft, but still with some broth. If using canned beans, drain and rinse them
- Prepare the jackfruit: Drain the canned green jackfruit well. Shred it with your hands or a fork, removing any harder pieces from the center. It should have a texture that resembles shredded meat
- Sauté the seasonings: In a large, heavy pot (or pressure cooker), heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes
- Aromatize: Add the minced garlic and red bell pepper, sautéing for another 2 minutes, until fragrant
- Add the jackfruit and seasonings: Add the shredded jackfruit to the pot. Add the smoked paprika, cumin, bay leaves, and, if using, liquid smoke. Sauté for about 5-7 minutes, stirring occasionally, so that the jackfruit absorbs the flavors well
- Incorporate the tomato and beans: Add the chopped tomato and cook for a few more minutes. Then, pour the cooked black beans (with part of their broth) into the pot
- Simmer slowly: Add enough vegetable broth to cover the Feijoada Vegana com Jaca. Season with salt and black pepper to taste. Reduce the heat to low, cover the pot, and cook for at least 20-30 minutes, stirring occasionally, so that the flavors meld and the broth thickens slightly. If using a pressure cooker, cook for about 10-15 minutes after it reaches pressure
- Finish: Taste and adjust the seasonings. Finish your Feijoada Vegana com Jaca with plenty of fresh chopped herbs (cheiro-verde)
Notes
Always use quality beans and don't skip the soaking step; this aids digestion and reduces cooking time.
Be generous with garlic and onion when sautéing, as they form the base of the flavor.
If your green jackfruit is not canned, you will need to cook it until very soft before shredding.
A good trick is to brown the shredded jackfruit before adding it to the seasonings; this intensifies the flavor and texture.
Cook your Feijoada Vegana com Jaca over low heat for longer if you have time; the longer it simmers, the more flavorful it becomes.
Don't hesitate to add a touch of orange zest at the end for a surprising citrus contrast that enhances the smoked flavor.
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. It usually tastes even better the next day!
To freeze, ensure the feijoada is completely cool. Transfer to freezer-safe containers, leaving a small space for expansion, and freeze for up to 3 months.
To reheat, the best way is on the stove over low heat, adding a little water or vegetable broth if it's too thick, until thoroughly heated. You can also reheat individual portions in the microwave. The important thing is to heat it well and stir occasionally to ensure the heat distributes throughout.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Brazilian