Feijoada Inspired Smoked Sausage & Black Bean Bowl
with Rice, Bell Pepper and Orange-Coriander Salsa
- Sulphites
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 hickory smoked sausages and also adding smoky base paste to create a deep smokiness and depth of flavour.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
2 unit(s)
British Hickory Smoked Sausages
(Contains: Sulphites)
30 grams
Tomato Puree
1 sachet(s)
Smoky Base Paste
10 grams
Beef Stock Paste
1 unit(s)
Orange
1 bunch(es)
Coriander
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Salsa
½ tbsp
Olive Oil for the Salsa
Utensils
Instructions
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, halve, peel and thinly slice the onion.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.
Slice the sausages into 1cm thick rounds. IMPORTANT: Wash your hands and equipment after handling raw meat.
Heat a large saucepan on medium-high heat with a drizzle of oil.
When hot, add the onion and sliced pepper. Fry, stirring until the veg have softened, 4-5 mins.
Once softened, add in the sausage slices and fry, turning carefully, until browned all over, 5-6 mins.
Once browned, stir in the tomato puree and smoky base paste. Stir-fry, 1 min more.
Add the black beans, beef stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to a boil, then lower the heat and simmer until thickened, 5-6 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
While everything cooks, peel the orange and cut into bite-sized pieces.
Roughly chop the coriander (stalks and all).
In a small bowl, combine the coriander and orange chunks. Add the sugar and olive oil for the salsa (see pantry for both amounts).
Season with salt and pepper and mix to combine.
When everything's ready, fluff up the rice and share between serving bowls.
Spoon over the feijoada inspired stew.
Top the stew with orange and coriander salsa to finish.
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