VEGETARIAN BRAZILIAN FEIJOADA (FAYJWADA): Classic Recipe

Atlanta Life Magazine presents this signature preparation of VEGETARIAN BRAZILIAN FEIJOADA (FAYJWADA). Handcrafted with traditional culinary care, this dish pairs authentic regional flavors with seasonal farm produce.

Recipe Overview & Technique

Ingredients

• 1 cup dry black beans
• 3 cups stock
• 1 bay leaf
• Black pepper
• 1 tablespoon oil
• 1 large onion
• 2 cloves garlic
• 2 green onions
• 1 green pepper, cleaned
• 2 stalks celery
• 1 carrot
• ½ sweet potato, peeled
• 1 whole orange
• 1 teaspoon cilantro or ½ teaspoon cumin
• ½ cup fresh or canned tomato, chopped
• ½ cup wine

Step-by-Step Instructions

1. 1. **Sauté Aromatics & Meat:** Press **Sauté**. Brown onions, peppers, garlic, and meats for 4 minutes until fragrant.
2. 2. **Deglaze:** Add 1/2 cup broth and scrape the bottom of the pot with a wooden spatula.
3. 3. **Layer Canned Beans & Seasonings:** Drain and rinse canned beans. Add to pot with remaining broth and spices.
4. 4. **High Pressure:** Seal lid and cook on **Manual / High Pressure for 10 minutes**.
5. 5. **Pressure Release:** Perform a **10-Minute Natural Pressure Release (NPR) then Quick Release**.