Vegan Beans with Farofa
Indulge in the comforting and wholesome flavors of Vegan Beans with Farofa, a plant-based twist on a beloved Brazilian classic. This hearty dish combines tender black beans simmered with fragrant garlic, smoky paprika, and a hint of bay leaf, ensuring a rich and satisfying taste. The star accompaniment is farofa, a crispy, golden blend of toasted cassava flour, vegan butter, and fresh herbs like parsley and spring onions, offering a delightful crunch with every bite. Perfect for a cozy family meal or a vibrant dinner party, this recipe celebrates simple yet bold ingredients that come together in pure harmony. Ready in just under two hours, it's a savory feast that champions vegan Brazilian cuisine while catering to lovers of hearty comfort food.
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Recipe Information
Ingredients
- 1 cup dried black beans
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 cup cassava flour
- 2 tablespoons vegan butter
- 0.5 cup spring onions, finely chopped
- 0.25 cup fresh parsley, chopped
Instructions
Rinse and soak the dried black beans in 3 cups of water for at least 4 hours or overnight. Drain and set aside.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
Add the soaked beans, bay leaf, and 4 cups of water to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 60 to 75 minutes, or until the beans are tender. Stir occasionally and add more water if necessary.
Once the beans are cooked, stir in the salt, smoked paprika, and ground black pepper. Adjust seasoning to taste. Remove the bay leaf.
In a separate large skillet, melt the vegan butter over medium heat. Add the remaining 2 tablespoons of olive oil.
Add the cassava flour to the skillet, stirring constantly with a wooden spoon, until the flour is toasted and golden brown, about 10 minutes. Be careful not to burn it.
Mix in the finely chopped spring onions, and cook for an additional 2 minutes, until the onions are slightly softened.
Remove the skillet from heat and stir in the chopped parsley.
To serve, place a generous portion of cooked beans on a plate and top with farofa, or serve alongside in separate dishes.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3036 mg | 132% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 13.3 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2100 mg | 45% | |
*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.
