Step 1

Put the black beans in a bowl, cover them generously with water and let them soak for at least 8 hours or overnight. Drain before further use.

Step 2

Put the beans with 1.25 l of water (without salt!) in a large saucepan and bring to a boil. Skim off the resulting foam. Add the bay leaves and simmer everything with the lid on for approx. 90 - 100 minutes at low to medium temperature until the beans are cooked but still have a nice bite.

Step 3

In the meantime, cut the smoked tofu, paprika sausage, sweet potato and mushrooms into bite-size pieces. Finely chop the onion and garlic. Fry the smoked tofu and sausage ​​in a large pan with a generous dash of olive oil at medium to high temperature. As soon as they turn brownish add mushrooms, sweet potato, onion and garlic. Fry for another 2-3 minutes. Season with soy sauce, paprika powder and liquid smoke.

Step 4

Use the hand blender to go into the beans and briefly puree a small part of the beans so that the stew becomes creamier. Add the contents of the pan to the beans and let everything simmer for about another 15 minutes without a lid until the sweet potato is cooked through. To do this, raise the temperature slightly. Season well with salt and pepper.

Step 5

Serve feijoada with farofa, fried leafy green vegetables, rice and orange slices.

Step 6

Finely chop cashews, raisins, onions and garlic. Sauté briefly with olive oil in a pan at medium temperature.

Step 7

Add the cassava flour and stir-fry for about 2 minutes. Add chopped parsley and season with salt and pepper.