i discovered farofa and black beans two years ago, when i just moved to Portugal. My work-mate from Brazil introduced me to the dish and it became one of my favorites instantly!
The base for farofa is manioc flour, that is being roasted and after that mixed with different veggies. As a side-dish I prepared black beans, that are very similiar to a traditional Brazilian feijoada – a typical stew with beans.
Since I love the combination of salty and sweet flavors, I added a banana with piri piri and fresh limes to the mix.
If you use canned beans, the preparation for the whole dish takes around ten minutes. Since I prefer dried beans, I soaked them overnight and cooked them for an hour with a pinch of salt and one bayleaf.
Cut the garlic in thin slices. Use two cloves for the beans and two cloves for the farofa. Let´s start with the beans: Fry the garlic in olive oil until it starts to get some color. Add the beans, a few leafs of coriander, salt and piri piri. Let the beans simmer on low heat.
Take a pan and roast the manioc flour for five minutes without oil and put it aside. Cut the carrot into thin slices and fry garlic, carrot and walnuts. Add the tomato pulp and stir the mix. Now add the manioc flour and lower the heat. Mix everything, until smooth. If necessary add a splash of water. In the end season your vegan farofa with salt and piri piri.
Serve the brazilian dish with a ripe banana, fresh lime, coriander and some extra nuts! Bom proveito malta!
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.