Feijoada is a stew of beans. It is prepared in Portugal and Brazil where it is considered as national dish. whereas today I have tried Brazilian version . Here feijoada is prepared with black beans and vegetables like cabbage, kale, potatoes and sometimes bananas are added. They serve it with white rice and oranges as a side dish to help with digestion.
Feijoada is traditionally served on Saturday or Sunday afternoon for lunch to be enjoyed throughout the day among extended family and paired with an event.
Here we have a punchy, veg-packed Brazilian stew with chunks of beautiful sweet potato, sweet peppers and coriander to freshen it all up, this is a superb dish. We are going to use Kidney beans that are packed with micro-nutrients, such as iron, which is vital for building those all-important red blood cells to help you from feeling tired.
Ingredients
160 g white rice
200 g sweet potato
2 red onions
1 red pepper
½ a courgette
olive oil
½ x 200 g tin of kidney beans
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ a bunch of fresh coriander
4 ripe tomatoes
50 g natural yoghurt
Method
Cook rice as per your preference, add a little sea salt and black pepper; keep it hot
Fill a small pan with water, place over a medium heat and bring to the boil. Peel and chop the sweet potato into chunks, then add to the pan when the water is boiling. Cook with the lid on for 5 minutes, or until tender. Drain and set aside.
Peel the onions and cut into wedges. Separate each wedge into petals.
Halve, deseed and roughly dice the pepper, then trim and halve the courgette, roughly slicing it at an angle.
Drizzle 1 tablespoon of olive oil into a large pan over a medium-high heat, add the sweet potato, onions, peppers and courgette, cooking for 8 minutes, or until softened but charred and gnarly on the outside.
Drain the beans, but reserve the juice. Add the beans to the hot pan (save the rest for another day) and cook for 1 more minute.
Stir through, add ground coriander, and paprika. Season well with salt and pepper and cook for 3 minutes.
Finely slice the coriander (stalks and all). Roughly chop the tomatoes. Add to the pan with their juices, along with the coriander stalks, the reserved liquid from the beans and 275ml of water.
Tips: You can also add garlic, finely chop 2 cloves just before adding the ground coriander
Bring to the boil, then simmer for 5 to 10 minutes, or until the veg is soft and the sauce has thickened. Add little water if the sauce feels too thick.
Season the veggie feijoada to taste and stir through most of the coriander leaves. Serve with the rice, yogurt and the reserved coriander scattered on top.
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