MyNutriCounter / Jackfruit Feijoada



1kg/2.2lb raw jackfruit, peeled and cut into chunks

250g/9oz dried red mung beans

100g/3.5oz fermented black beans

200g/7oz white onion

50g/2oz garlic, peeled and crushed

1-1.5 litres/quarts water or vegetable stock

30ml/1fl oz liquid smoke (optional)


1.Soak red mung beans in cold water overnight to rehydrate.

2.Boil rehydrated mung beans, white onion, and garlic in water or vegetable stock for 1 hour or until beans are tender.

3.Add liquid smoke, fermented black beans, and jackfruit. Simmer for 20 minutes or until jackfruit is fork tender.

4.Season with salt if needed.



Update Message: This jackfruit feijoada recipe was specifically made for the Rio Carnival, 294 years after the first recorded celebration, as it is recognised as the Brazilian national dish.

Tags: dinner, vegetarian, vegan, gluten-free, dairy-free, Mains

Revision: 1