Feijoada (Brazilian Black Bean Soup)
| 1 Pkg | smoked tofu |
| 2 | medium onions, chopped |
| 2 | cloves garlic, minced |
| 2 | stalks celery, chopped |
| 1 | jalapeño, seeded & chopped |
| ¼ C | chopped parsley |
| 1 T | grated orange zest |
| 1 T | grated lemon zest |
| 1 t | ground cumin |
| 4 C | cooked black beans |
| 8 C | vegetable stock |
| 1 | bay leaf |
| ¼ C | sherry or sherry vinegar |
| ¼ C | orange juice |
1) In 3 T olive oil sauté onions, garlic, celery and jalapeño until soft, about 7 minutes. Stir in parsley, orange zest, lemon zest and cumin. Coook another minute.
2) Add beans, tofu, stock and bay leaf. Bring to a boil and simmer, partly covered for about 1 hour. Add sherry and orange juice. Heat through and taste for salt and pepper. Serve garnished with hard boiled egg and lemon and orange slices.
Variation: This is an adaptation of a recipe that used linguiça sausage. This version gets much of its flavor from the smoked tofu. The original called for the soup to be puréed. If you prefer, you can reserve the tofu, and purée the soup at the end of the hour. Now add the tofu and cook for another 15 mins to get the smoke flavor infused into the soup. Now finish with the sherry and orange juice.
Serving Note: Also good served with sour cream.
