Feijoada is a meaty version of the Brazilian staple dish of cooked black beans, feijão, incorporating beef to create a beautifully rich flavour. Traditionally prepared over a low heat in a thick clay pot and simmered for an hour, tonight’s recipe will prove that you can create the same depth of flavour in double quick time. Twenty minute recipes don’t get more delicious than this one!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Finely Chopped Tomatoes with Onion and Garlic
a) Fill a large saucepan with the boiling water from your kettle. Add the rice and boil until cooked, 10-12 mins. b) Drain in a sieve and return to the pan, off the heat, with the lid on.
a) Heat a splash of oil in a large frying pan on medium-high heat. b) Add the beef mince and cook until browned, 5 mins. Break the beef up with a wooden spoon as it cooks.
a) Meanwhile, trim the green beans and chop into thirds. b) Roughly chop the coriander. Drain and rinse the black beans in the sieve.
a) Lower the heat on the frying pan to medium. b) Add the green beans, feijoada paste and bolognese garnish. Stir and cook for 3 mins.
a) Add the water (see ingredients for amount), finely chopped tomatoes and black beans, stir and bring to the boil. b) Pop on a lid, lower the heat and simmer until thickened, 7 mins.
a) Serve the rice topped with the feijoada and a sprinkling of coriander.