Central American Inspired Bacon and Black Bean Stew
with Roasted Broccoli, Rice and Orange
Feijoada, from feijão (meaning 'beans'), is a bean-based stew typically cooked with beef or pork that's popular in cuisines with Portuguese influences. Here, we're using broccoli and orange for its flavour, then serving with ciabatta to mop up all the delicious flavour.
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
150 grams
Basmati Rice
1 unit(s)
Sweet Potato
160 grams
Tenderstem® Broccoli
1 carton(s)
Black Beans
1 unit(s)
Onion
60 grams
British Smoked Bacon Lardons
2 unit(s)
Garlic Clove
1 unit(s)
Orange
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
1 sachet(s)
Smoky Base Paste
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
200 milliliter(s)
Water for the Beans
20 grams
Butter
Utensils
Cooking Instructions and Tips
Preheat your oven to 240°C/220°C fan/gas mark 9.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, chop the sweet potato 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 any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the sweet potato has 10 mins remaining, add the broccoli to the oven and roast on the middle shelf until tender and crispy, 10-12 mins.
Meanwhile, drain and rinse the black beans in a sieve.
Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large saucepan on medium heat.
Add the onion and bacon lardons to the pan 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.
While the bacon fries, peel and grate the garlic (or use a garlic press). Peel and slice the orange into ½cm thick rounds.
Once the onion has softened, stir in the garlic, Central American spice mix and tomato puree. Cook until fragrant, 1 min.
Stir the black beans, chicken stock paste, sugar and water for the beans (see pantry for both amounts) into the onion pan. Season with salt and pepper.
Bring to the boil, then lower the heat and simmer until slighlty thickened, 3-4 mins.
Once the sweet potato has roasted, stir the roasted sweet potato, smoky base paste and butter (see pantry for amount) into the stew.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Share the rice between your serving bowls and top with the spiced stew.
Top with the orange slices (add less orange if you'd prefer).
Serve the roasted broccoli on the side.
