Pepper & Black Bean Feijoada Recipe | Abel & Cole

Pepper & Black Bean Feijoada

Cooking time
Serves4-6 people
Vegans

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

Ingredients

  • 2 onions
  • 3 garlic cloves
  • 500g sweet potatoes
  • 1 courgette
  • 2 tomatoes
  • 1 red pepper
  • 1 green pepper
  • 1 tbsp smoked paprika
  • 1 tbsp ground coriander
  • 2 x 400g tins of black beans
  • 150g brown basmati rice
  • 1 vegetable stock cube
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 1ltr boiling water

Prep: 10 mins | Cook: 45 mins

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Method

1. 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 courgette and chop into small chunks. Roughly chop the tomatoes. Halve the red and green 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 and add 1 tbsp each smoked paprika and ground coriander. Sprinkle in a good pinch of salt and pepper. Fry for 5-6 mins, stirring often, till starting to soften.
3. Stir in the courgette, 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 and pepper if needed. Ladle into deep bowls and serve.
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