Vibrant, colourful and full of flavour, this vegetarian favourite is one you'll be coming back to time and time again.
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.
1 unit(s)
Bell Pepper**
1 unit(s)
Garlic Clove**
1 tin(s)
Pinto Beans
1 pouch(es)
Fresh Tomato Sauce
25 grams
Sun-Dried Tomato Paste
1 sachet(s)
Smoked Paprika
1 sachet(s)
Central American Style Spice Mix
10 grams
Vegetable Stock Paste
100 grams
Baby Spinach**
1 pouch(es)
Steamed Brown Basmati Rice
100 grams
Greek Style Salad Cheese
125 milliliter(s)
Water for the Sauce
Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Peel and grate the garlic (or use a garlic press).
Drain and rinse the pinto beans in a sieve.
Heat a large saucepan on medium heat with a drizzle of oil.
When hot, fry the pepper until softened, 3-4 mins.
Add the garlic and fry, 1 min.
Add the pinto beans, fresh tomato sauce, sun-dried tomato paste, smoked paprika, Central American style spice mix, vegetable stock paste and water (see pantry).
Stir to combine.
Simmer the sauce until thickened, 4-5 mins. Add the spinach a handful at a time until wilted, 1-2 mins.
Season with salt and pepper.
Meanwhile, cook the rice according to pack instructions.
Share the basmati rice between your bowls and serve with the feijoada.
Crumble over the Greek style salad cheese to finish.