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Portuguese Recipes

Pinto Bean Feijoada

Pinto Bean Feijoada

Pinto Bean Feijoada

with Basmati Rice and Greek Style Salad Cheese

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

Tags:

Vegetarian

•Flexitarian

•Pescatarian

•Spicy

Allergens:

Celery

•Milk

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.

Total15 minutes

Active 20 minutes

DifficultyMedium

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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