Pork Feijoada
with Basmati Rice
Feijoada is a meaty version of the Brazilian staple dish of cooked black beans, feijão, using pork mince to create a beautifully rich flavour. Traditionally prepared over a low heat in a clay pot and simmered for an hour, tonight’s recipe will prove that you can create the same flavour in double aquick time. 20 minute recipes don’t get more delicious than this one!
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
10
Bolognese Garnish
150
Green Beans
10
Coriander
150
Basmati Rice
240
British Pork Mince
1
Finely Chopped Tomatoes with Onion and Garlic
25
Feijoada Paste
1
Black Beans
60
Chorizo
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water, with a pinch of salt, to the boil for the rice. b) When boiling, add the rice and cook for 10-12 mins, then drain in a sieve and return to the pan, with the lid on, off the heat.
a) Heat a frying pan on medium-high heat. b) Add the pork mince and diced chorizo (no oil!). c) Cook until browned, 5 mins. Break the pork up with a wooden spoon as it cooks.
a) Meanwhile, trim the green beans and chop into thirds. b) Roughly chop the coriander (stalks and all). c) Drain and rinse the black beans in the sieve.
a) Lower the heat to medium. b) Once the pork has browned, add the green beans, feijoada paste and bolognese garnish to the pan. c) Stir and cook for 3 mins.
a) Add the water (see ingredients for amount), finely chopped tomatoes and black beans, stir and bring to the boil. b) Cover with a lid and simmer until thickened, 7 mins.
a) Serve the rice topped with the pork feijoada and a sprinkling of coriander.
