Feijoada is a meaty version of the Brazilian staple dish of cooked black beans, feijão, incorporating chorizo and 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!
Finely Chopped Tomatoes with Onion and Garlic
a) Heat a large frying pan on medium-high heat. b) Add the beef mince and chorizo (no oil!) and cook until browned, 5 mins. Break the mince up with a wooden spoon as it cooks.
a) Meanwhile, trim the green beans and chop into thirds. b) Roughly chop the coriander. c) Drain and rinse the black beans.
a) Lower the heat to medium. b) Add the green beans, feijoada paste and bolognese garnish. c) Stir and cook for 3 mins.
a) Add the water (amount specified in the ingredient list), finely chopped tomatoes and black beans, stir and bring to the boil. b) Pop on a lid and simmer until thickened, 7 mins.
a) A few minutes before you are ready to serve, squeeze the pouch, tear the strip and microwave the rice at 800W for 2 mins (or stir-fry for 3 mins in a dry frying pan over a medium-high heat).
a) Serve the rice topped with the feijoada and a sprinkling of coriander.