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.
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Echalion Shallot
90 grams
Diced Chorizo
(Contains Milk)
1 unit(s)
Garlic Clove
30 grams
Tomato Puree
1 carton(s)
Black Beans
10 grams
Beef Stock Paste
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 bunch(es)
Coriander
1 tsp
Sugar
a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta. Heat a drizzle of oil in a large frying pan on medium high heat (no oil).
b)Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
c) Halve, peel and thinly slice the shallot.
d) Once hot, add the pepper, shallot and chorizo to the pan fry until the veg is soft and the chorizo starts to brown, 4-5 mins. Continue to stir while it cooks.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Add the garlic, tomato puree and sugar (see pantry for amount) to the pan and fry until fragrant, 1 min.
c) Add the beans and stock and simmer to thicken, 3-4 mins.
a) Meanwhile, halve the ciabatta. 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.
b) Roughly chop the coriander (stalks and all).
c) Once simmered, stir three-quarters of the coriander through the beans.
d) Divide your toasted ciabatta between your serving plates and top with the Feijoada style beans. Sprinkle over the remaining parsley to finish.
Enjoy!