Typically, Feijoada is a bean stew, to which various types
of meat are added, although our version here is
vegetarian. The dish originated in Portugal but spread
throughout the Portuguese-speaking world, particularly
to Brazil, where it is considered by many to be the
national dish. Many restaurants have regular ‘Feijoada
Days’ - normally Wednesdays and Saturdays - but feel
free to give this a go any day of the week!
Ingredients (Serves: 2)
1 Red Pepper 1 small (or 1⁄2 large) Butternut Squash
1-2 Sweet Potatoes, 1 Red Onion
2 Cloves Garlic, 1⁄2 tbsp Tomato Puree
1⁄2 Red Chilli, 1 tsp Paprika
400 g tin Black Beans 400 g tin Chopped Tomatoes
40 g Dark Chocolate 1⁄2 tbsp Soft Brown Sugar (optional)
100 g Basmati Rice Lemon, Olive Oil Salt and Pepper
Fresh Parsley to garnish
Method
Pre heat oven to 200C/180C fan.
- De-seed and chop peppers. Peel, de-seed and chop butternut squash. Scrub, peel and chop sweet potatoes, both approx. 2 – 3 cm chunks. Add all of these to a large baking tray and roast for 30 - 40 mins, check after 30 mins, they should not be mushy.
- Dice red onions and garlic, deseed and chop chilli. Gently fry in a large
pan/casserole the onions, garlic, 1⁄2 tbsp tomato puree and chilli in a little
olive oil, for 5 mins. Chop a handful of parsley stalks and add with 1 tsp
paprika to pan and fry for 1 min. Season with salt and pepper. - Drain and rinse black beans, add to pan. Add chopped tomatoes, chocolate, and sugar. Mix well with a metal spoon and simmer for 20 mins.
- Put rice saucepan on to boil and cook rice according to pack instructions.
Add the roasted vegetables to large pan, stir them in and check seasoning.
Cook gently for another 10 mins while rice is cooking. - Drain rice, fluff it up and squeeze lemon onto it. Serve vegetable mix with chopped parsley as garnish.