A Brazilian Beauty
- Becca Wilson
- Oct 5, 2017
- 3 min read
I spotted this recipe a wee while ago and it stuck in my mind. Feijoada is usually a stew of beans with beef and pork of Portuguese origin. It is also commonly prepared in Macau, Angola, Cape Verde, Mozambique, Goa, India and Brazil, where it is also considered a national dish. I found some recipes on Jamie Oliver's website. On his website there is a meaty Feijoada recipe and 2 vegetarian styles - one that is more smoky using butternut squash and okra, and the one that I tried using sweet potato and kidney beans. Kidney beans are packed with micronutrients, such as iron, which is vital for building those all-important red blood cells to help you from feeling tired. Here is a link to the 3 different feiojoada recipes:
https://www.jamieoliver.com/search/?s=feijoada
It was an easy to create and hearty, fresh meal. I really liked the combination of flavours but they can be adapted in many ways. I have typed it up with my adaptations:
(Serves 4)
Ingredients:
* 300g brown rice
* 600g sweet potato
* 2 red onions
* 3 cloves of garlic
* 2 red peppers
* 1 courgette
*olive oil
* 240 g tin of kidney beans
* 1 teaspoon ground coriander and 15 g fresh coriander (I'm not a massive fan of coriander so I didn't use much)
* 3 teaspoons smoked paprika
* 250g cherry tomatoes
* Fat-free natural yoghurt
Method:
1. Place the rice into a medium pan, cover with cold water, then place over a medium heat. Bring to the boil, then simmer gently for 12 to 15 minutes, or until just cooked. Drain in a sieve, then place the sieve over the warm pan. Season, cover with a lid and set aside off the heat.
2. Meanwhile, 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.
3. Meanwhile, prepare the other vegetables - peel the onions and cut into wedges. Separate each wedge into petals. Peel and finely slice the garlic. Deseed and roughly dice the pepper, then dice the courgette.
4. Heat 1 tablespoon of olive oil in a large pan over a medium-high heat. Add the sweet potato, onions, peppers and courgette, cooking for 8 minutes, or until softened.
5. Drain the beans, but reserve the juice. Add the beans to the hot pan and cook for 1 more minute. Stir through, then add the garlic, ground coriander, and paprika. Season well and cook for 3 minutes, or until sticky.
6. Meanwhile, 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 water. Bring to the boil, then simmer for 5 to 10 minutes, or until the veg is soft and the sauce has thickened. Add an extra splash of water to loosen if the sauce gets too thick.
7. Season the veggie feijoada to taste and stir through most of the coriander leaves. Serve with the rice, a dollop of yogurt and the reserved coriander scattered on top.
A dollop of natural yoghurt on top just finished off the meal. Next time, I'd want to try adding black beans and some tomato puree just to intensify the flavour. Maybe add some fresh chilli too.
Here are some other treats I'll be making soon:
* Homemade black bean burgers with balsamic onions and baby kale slaw
* A spiced mushroom curry with zingy limes and fluffy rice
* GF Gnocchi (homemade) alla trapanese (an almondy pesto)
* Melty mushroom wellingtons with GF puff pastry
* Smoky veggie chilli with sweet gem and cheesy jacket spuds
Sound good? See, it's not too bad eating veggie GF food!
x gf v x
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