Pepper & Black Bean Feijoada

Prep: 10 mins

Cook: 45 mins

A big bowl of our veggie version of the Brazilian stew feijoada, brimming with hearty black beans, soft sweet potatoes, tender peppers and nutty grains of brown basmati rice, infused with a healthy pinch of paprika for smokiness and spice.

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337 kcal
(per portion)

Ingredients you'll need

2 onions
3 garlic cloves
500g sweet potatoes
2 courgettes
2 vine tomatoes
1 red pepper
1 green pepper
1 tsp smoked paprika
1 tsp ground coriander
2 x 400g tins of black beans
150g brown basmati rice
1 vegetable stock cube

From your kitchen

2 tbsp olive, sunflower or coconut oil
Sea salt
Freshly ground pepper
1 ltr boiling water

You'll need

Large pan with lid
baking tray (optional)
Measuring jug

Step by step this way

1.
Fill your kettle and boil it. Peel the onions and thinly slice them. Peel the garlic cloves and crush or finely chop them. Scrub the sweet potatoes and chop into 1cm dice. Trim the ends off the courgettes and chop into small chunks. Roughly chop the tomatoes. Halve both peppers and scoop out the membrane and seeds. Slice the peppers into thin strips.
2.
Pour 2 tbsp oil into a large pan and warm over a medium heat. Slide in the sliced onions along with 1 tsp each smoked paprika and ground coriander, and a good pinch of salt and pepper. Fry for 5-6 mins, stirring often, till starting to soften.
3.
Stir in the courgettes, peppers, tomatoes and garlic and continue to cook for 10 mins, stirring from time to time.
4.
Drain the black beans and rinse with cold water. Tip into the pan along with the sweet potatoes and rice. Crumble in the stock cube. Pour in 1 ltr boiling water and stir well to combine. Bring to the boil, then reduce to a simmer and cover with a lid (or use a baking tray if you don’t have a lid). Cook for 30 mins, till the potatoes and rice are tender.
5.
Taste the stew and add more salt or pepper, or a little extra smoked paprika if you think it needs it. Ladle the feijoada into deep bowls and serve.

Tip
Feed more mouths
This big bowl of stew will feed 6 hungry people, but a few extras here and there will make everything go even further. Serve your stew with a big platter of spiced, roasted potato wedges on the side. To give your stew a rich and creamy boost, crumble in a little coconut cream at the same time as adding the stock. For those who like it hot, scatter a few pickled chillies over the top before tucking in.
Tip
Eat & Keep
This stew will keep for a couple of days in the fridge. Divide it into portions, cool and then store in airtight tubs. Reheat till piping hot all the way through. We'd recommend cooking the rice separately, to order.

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