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Brazilian Inspired Bacon and Black Bean Feijoada

Brazilian Inspired Bacon and Black Bean Feijoada

with Roasted Kale, Ciabatta and Orange

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Tags:
Calorie Smart
•Under 600 calories
Allergens:
Wheat
•Barley
•Cereals containing gluten

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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 carton(s)

Black Beans

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

1 unit(s)

Orange**

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

60 grams

British Smoked Bacon Lardons**

1 sachet(s)

Central American Style Spice Mix

30 grams

Tomato Puree

100 grams

Chopped Kale**

1 sachet(s)

Smoky Base Paste

Not included in your delivery

½ tsp

Sugar

200 milliliter(s)

Water for the Beans

20 grams

Butter

Nutritional information

Energy (kJ)2476 kJ
Energy (kcal)592 kcal
Fat19.4 g
of which saturates8 g
Carbohydrate75.4 g
of which sugars23.6 g
Dietary Fibre21.3 g
Protein25 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Zester
•Sieve
•Garlic Press
•Peeler
•Large Frying Pan

Instructions

1

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.

2

Meanwhile, drain and rinse the black beans in a sieve.

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Zest the orange, then peel and slice into 0.5cm thick rounds. 

Halve the ciabatta.

3

Heat a drizzle of oil in a large frying pan 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

Add the garlic, Central American spice mix, tomato puree and a pinch of orange zest. Cook until fragrant, 1 min.

4

Stir in the black beans, sugar and water for the beans (see pantry for both amounts). Season with salt and pepper.

Bring to the boil, then lower the heat and simmer until slighlty thickened, 8-10 mins.

When the sweet potato has 5 mins remaining, add the kale to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. Return to the oven and roast until crispy, 5-7 mins.

5

Meanwhile, drizzle the ciabatta with oil and season with salt. Pop into the oven to warm through, 2-3 mins.

Stir the smoky base paste, roasted sweet potato and butter (see pantry for amount) into the feijoada.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

6

Share the feijoada and roasted kale between your serving bowls.

Top with the orange slices (skip this step if you don't like orange!).

Serve the toasted ciabatta alongside.

Enjoy!

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