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Eating veggie » Recipes » Brazilian Black Beans with Winter Greens and Farofa

Brazilian Black Beans with Winter Greens and Farofa

Prep time 25 mins, cook time 30 mins

Serves 6

Egg-Free, Dairy-Free, Vegan

Black beans

Our latest recipe is a veggie take on the Brazilian favourite and gives you a chance to combine lots of healthy, low-carbon ingredients. Beans are full of fibre and a source of protein. This is our adaptation of the traditional dish using kale and cashew nuts. The kale provides added vitamins A, K, and C, as well as calcium. The cashews nuts give an added boost of iron, zinc, and magnesium.


for the black beans

  • 1 tsp rapeseed oil
  • 2 leeks, thinly chopped
  • 2 carrots, thinly chopped
  • 100g vegan chorizo, sliced (we used Wheaty vegan 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 cans black beans, including the liquid
  • 150ml low-sodium vegetable stock
  • 1 tbsp tamari
  • 1 tsp pepper

for the rice

  • 200g brown rice
  • 400ml water

for the farofa

  • 120g cashew nuts, finely chopped
  • 40g raisins
  • 1 medium onion, finely chopped
  • 15g flat-leaf parsley, chopped

To serve

  • 1 orange, peeled and sliced


  1. To make the beans: Add the rapeseed oil to a large saucepan and fry the leek, carrots and chorizo on a medium heat for 5 minutes, stirring continuously.
  2. Add the garlic, tomato purée, bay leaves, smoked paprika, oregano and cook for 5 minutes.
  3. Add the beans with the liquid from the can, vegetable stock and tamari. Cook for 15 minutes on medium heat until thick and creamy. Add the pepper.
  4. To make the rice: In a saucepan, add the rice and water then bring to the boil. Reduce to a simmer and cook for 30 minutes or until the rice is tender. Drain and set aside.
  5. To make the winter greens: Boil a kettle. Place the shredded kale in a sieve and pour over the hot water to quickly blanch the kale, enough to make it wilt slightly.
  6. In a frying pan, add the rapeseed oil, then fry the minced garlic and blanched kale on a low-medium heat for 5-8 minutes. Make sure not to burn the garlic or it will be bitter. Season with the salt and white pepper.
  7. To make the farofa: Preheat the oven to 160°C/fan 140°C/gas mark 3. Place the cashew nuts on a baking tray and roast in the oven for 5-10 minutes, checking carefully that they do not burn.
  8. In a medium frying pan, add all the ingredients, except the parsley, and cook on a low heat, until the onion is translucent. This will take around 8-10 minutes.
  9. Remove the farofa from the heat and stir in the parsley.
  10. To serve: Plate the beans together with the brown rice, winter greens and farofa. Serve with sliced orange on the side.

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