Brazilian Inspired Bacon and Black Bean Feijoada
with Roasted Kale, Ciabatta and Orange
The quantities provided above are averages only.
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 war 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.
Ingredients
1 unit(s)
Onion
3 unit(s)
Garlic Clove
60 grams
British Smoked Bacon Lardons
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Black Beans
1 unit(s)
Orange
200 grams
Chopped Kale
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 sachet(s)
Smoky Base Paste
1 unit(s)
Sweet Potato
Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water for the Beans
15 grams
Butter
2 tbsp
Water for the Kale
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 20-22 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan on medium heat. Add the onion and bacon lardons and fry until the onion softens and the bacon turns golden, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly
Next, add the garlic and central American spice mix and fry, 1 min more.
Add the black beans, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.
Bring to the boil, then reduce the heat and simmer until slighlty thickened, 8-10 mins.
While the beans simmer, zest the orange, then peel and slice into 0.5cm thick rounds.
Halve the ciabatta.
Heat a medium saucepan on medium heat with the butter (see pantry for amount)
Once the butter has melted, add the kale and the water (see pantry for amount), cover with a lid and cook until wilted, 5-6 mins.
Season with salt and pepper, then cover and set aside for now.
In the meantime, if you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
Stir the smoky base paste, roasted sweet potato and a pinch of orange zest into the feijoada.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Divide the feijoada between your serving bowls.
Share the sauteed kale and orange slices alongside.
Serve with the toasted ciabatta on the side.
Enjoy!
