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Pinto Bean Feijoada

Pinto Bean Feijoada

with Basmati Rice and Greek Style Salad Cheese

4.0(23)

Recipe Development TeamUpdated on March 29, 2026

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Calories

:

608 kcal

Protein

:

25.9g protein

Total

:

15 minutes

Difficulty

:

Medium

Vegetarian

Flexitarian

Pescatarian

Medium Spice

Allergens:

Celery
Milk
May contain traces of allergens
Celery

Vibrant, colourful and full of flavour, this vegetarian favourite is one you'll be coming back to time and time again.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

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

(Contains: Celery)

100 grams

Baby Spinach

1 pouch(es)

Steamed Brown Basmati Rice

100 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

125 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)608 kcal

Energy (kJ)2544 kJ

Fat23.5 g

of which saturates10.1 g

Carbohydrate68.2 g

of which sugars10.3 g

Dietary Fibre14.5 g

Protein25.9 g

Salt4.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Large Saucepan

Instructions

Prep the Veg

1

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.

Fry the Pepper

2

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.

Make the Sauce

3

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

4

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.

Cook the Rice

5

Meanwhile, cook the rice according to pack instructions.

Serve

6

Share the basmati rice between your bowls and serve with the feijoada.

Crumble over the Greek style salad cheese to finish.

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