“Authentic Brazilian Brunch: Feijoada with Creamy Mashed Cauliflower & Garlic Toast”

Allergens

Dairy (optional)

Ingredients

• 1 lb (450g) black beans, soaked overnight
• 2 cups (480ml) water
• 2 tbsp olive oil
• 1 lb (450g) pork shoulder, diced
• 1 lb (450g) sausage, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup (240ml) tomato sauce
• Salt and pepper, to taste
• 1 head cauliflower, cut into florets
• 3 cloves garlic, minced
• 1/4 cup (60ml) milk or unsweetened almond milk
• 1 loaf crusty bread, sliced
• Fresh parsley, for garnish

Instructions

1. In a large pot, combine soaked black beans and water. Bring to a boil, then lower heat and simmer until tender, about 2 hours.
2. In a separate pan, heat olive oil over medium high heat. Add pork shoulder and sausage, cooking until browned. Remove from pan and set aside.
3. In the same pan, add onion, garlic, and bell pepper. Cook until softened.
4. Return meat to pan and stir in tomato sauce. Season with salt and pepper, then simmer for 30 minutes. e) Preheat oven to 425°F (220°C). In a separate bowl, combine cauliflower florets, minced garlic, milk or unsweetened almond milk, and seasoning to taste. Spread out on a baking sheet and bake until tender, about 20 minutes. f) For the garlic toast, brush slices of crusty bread with olive oil and garlic, then bake in oven until crisp and golden, about 5 minutes. g) Serve feijoada over rice or mashed cauliflower, topped with garlic toast and a sprinkle of fresh parsley.

Chef’s Insight

Use high-quality black beans and pork shoulder for optimal flavor

Notes

Adjust cooking times based on the size and type of ingredients used