Feijoada

Preparation

1. Soak the black beans in water for at least eight hours.
2. Dry the tofu with a kitchen towel or paper towel until water no longer comes out (squeeze well, but without letting it crumble).
3. Dice the tofu into cubes, and place it in a bowl with soy sauce, water, and liquid smoke. Let it marinate for eight hours.
4. Discard the water used to soak the beans. In a pot, add the beans with 8 cups of water. Add bay leaves and salt, then cook over medium heat for about 40 minutes.
5. In an oiled frying pan, sauté the chopped onions and garlic until golden brown. Add a ladle of beans to the pan. Stir well, then return everything to the bean pot. Add the chopped carrot to the bean pot, and cook for another 10 minutes.
6. In a separate frying pan, add oil. Once hot, brown the tofu. Reduce the heat, and press the tofu with a spatula–without crumbling it–until it makes a “tssss” sound. Flip when golden and crispy. 
7. Add the mushrooms to the frying pan, and let them brown for about five minutes. Add them to the beans with salt, pepper, and spring onions to taste.