Dairy-Free Beans with Farofa
Savor the comforting flavors of Brazilian-inspired cuisine with this hearty and wholesome recipe for Dairy-Free Beans with Farofa! Perfect for those seeking a delicious dairy-free option, this dish combines tender, slow-simmered black beans infused with aromatic garlic, onion, and bay leaf, with a crispy, golden cassava flour farofa that’s beautifully enhanced by sautéed red bell peppers and fresh parsley. This plant-based recipe is rich in fiber and loaded with satisfying taste and texture, making it an excellent side dish or a standalone meal. Easy to prepare with simple ingredients, it’s ready to serve a crowd in just a few steps. Pair this gluten-free favorite with a fresh salad or enjoy it sprinkled over rice for an authentic Brazilian dining experience!
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Recipe Information
Ingredients
- 1 cup Black beans
- 4 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cassava flour
- 1 medium Red bell pepper, diced
- 0.25 cup Parsley, chopped
Instructions
Rinse and soak the black beans in 4 cups of water overnight or for at least 8 hours.
Drain and rinse the soaked beans, and then transfer them to a large pot with 4 cups of fresh water.
Add the bay leaf to the pot and bring the beans to a boil over high heat. Reduce the heat to low and let them simmer, covered, for about 1.5 hours or until they're tender.
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they're translucent and aromatic, about 3-4 minutes.
Add the sautéed onion and garlic mix to the pot of beans along with salt and black pepper.
Continue to simmer the beans for another 15-20 minutes, adding more salt and pepper to taste if necessary. Discard the bay leaf once the beans are fully cooked.
For the farofa, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red bell pepper and sauté for about 3-4 minutes, until softened.
Stir in the cassava flour and toast until it becomes golden brown, stirring frequently to avoid burning, for about 5-7 minutes.
Season the farofa with a pinch of salt and the chopped parsley.
Serve the beans alongside the farofa, or sprinkle the farofa over the beans for a bit of crunch and added flavor.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3020 mg | 131% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 15.9 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
