Brazilian Black Beans with Winter Greens and Farofa

Brazilian Black Beans with Winter Greens and Farofa

A vibrant Brazilian street food feast featuring smoky black beans cooked with vegan chorizo, served alongside fluffy brown rice and topped with traditional farofa—a toasted cashew and raisin mixture. This complete plant-based meal captures the bold flavours of Brazil with layers of smoky paprika, aromatic oregano, and savoury vegetables.

Ingredients
[ ] 1 tsp vegetable oil
[ ] 2 leeks, thinly chopped
[ ] 2 carrots, thinly chopped
[ ] 100g vegan chorizo, sliced (we used Squeaky Bean vegan cooking chorizo)
[ ] 1 clove garlic, minced
[ ] 1 tbsp tomato purée
[ ] 2 bay leaves, dry or fresh
[ ] 1 tbsp smoked paprika
[ ] 1 tbsp dried oregano
[ ] 2 x 400g tins black beans, including the liquid
[ ] 150ml vegan vegetable stock
[ ] 1 tbsp soy sauce
[ ] ½ tsp pepper
[ ] 200g brown rice
[ ] 400ml water
[ ] 120g cashew nuts, finely chopped
[ ] 40g raisins
[ ] 1 medium onion, finely chopped
[ ] 15g flat-leaf parsley, chopped

Instructions
[ ] 1. Rinse the brown rice under cold water. Place the rice and 400ml water in a medium saucepan and bring to the boil.
[ ] 2. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 35–40 minutes until the rice is tender and the water is absorbed. Remove from the heat and keep covered.
[ ] 3. Meanwhile, heat 1 tsp vegetable oil in a large, deep frying pan or casserole dish over a medium heat. Add the thinly chopped leeks and carrots and cook for 5–6 minutes until softened, stirring occasionally.
[ ] 4. Add the sliced vegan chorizo and cook for 3–4 minutes until it begins to brown and release its oils.
[ ] 5. Stir in the minced garlic and cook for 1 minute until fragrant.
[ ] 6. Add the tomato purée, bay leaves, smoked paprika, and dried oregano. Stir well to coat the vegetables and chorizo in the spices and cook for 1 minute to toast the spices.
[ ] 7. Pour in both tins of black beans with their liquid, followed by the vegetable stock, soy sauce, and pepper. Stir everything together and bring to a simmer.
[ ] 8. Reduce the heat to medium-low and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce has thickened and the flavours have melded. Remove and discard the bay leaves.
[ ] 9. Whilst the beans are simmering, heat a dry frying pan over a medium heat. Add the finely chopped cashew nuts and toast for 3–4 minutes, stirring frequently, until golden and fragrant.
[ ] 10. Add the finely chopped onion and cook for 4–5 minutes until softened and beginning to caramelise.
[ ] 11. Stir in the raisins and cook for 1 minute. Remove from the heat and stir through the chopped flat-leaf parsley.
[ ] 12. To serve, divide the brown rice among four bowls. Ladle the smoky black bean mixture over the rice and top generously with the cashew farofa. Serve immediately.

https://www.cuisinesavvy.com/recipe/brazilian-black-beans-with-winter-greens-and-farofa