“Sensational Brazilian Gluten-Free Feijoada with Creamy Cassava Mash and Sautéed Greens”

Allergens

Soy (beef bouillon cube)

Ingredients

• 2 cups dried black beans, soaked overnight and drained
• 1 lb gluten
• free smoked pork shoulder, cut into 1
• inch cubes
• 1 gluten
• free beef bouillon cube
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups gluten
• free chicken broth
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 large sweet potatoes or yams, peeled and cubed
• 2 cups cassava flour
• 4 cups water
• 2 bunches collard greens or kale, chopped
• 1 tbsp lemon juice

Instructions

1. In a large pot, combine the soaked black beans, pork, onion, garlic, bouillon cube, chicken broth, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 2 hours or until beans are tender.
2. Meanwhile, prepare the cassava mash. In a medium saucepan, heat olive oil over medium heat. Add sweet potatoes/yams, cover, and cook for 10 minutes or until tender. In another saucepan, combine cassava flour and water cook over medium heat until thickened and smooth, stirring frequently to prevent lumps. Stir the cooked sweet potatoes/yams into the cassava flour mixture, season with salt and pepper, and keep warm.
3. When beans are tender, remove bay leaf and set aside. In a large skillet, sauté collard greens or kale with lemon juice until tender. Season with salt and pepper to taste.
4. To serve, spoon cassava mash onto plates, top with feijoada, and garnish with sautéed greens.

Chef’s Insight

The rich flavors and textures of this dish create an unforgettable sensory experience. Feijoada is a versatile recipe that can be easily adapted to suit different dietary preferences.

Notes

For an even more flavorful feijoada, consider adding a bay leaf during cooking to enhance the dish's aroma and taste.