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Pork Feijoada

Pork Feijoada

Pork Feijoada

with Basmati Rice

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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!

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

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

Energy (kcal)817 kcal

Energy (kJ)3418 kJ

Fat28 g

of which saturates7 g

Carbohydrate86 g

of which sugars15 g

Protein48 g

Salt5.6 g

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

Utensils

•Medium Saucepan

•Spoon

•Grill Pan

•Chopping Board

•Sieve

•Knife

•Lid

•Bowl

Instructions

Cook the Rice

1

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.

Start the Pork

2

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.

Prep the Veggies

3

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.

Add the Beans

4

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.

Simmer the Feijoada

5

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.

Serve

6

a) Serve the rice topped with the pork feijoada and a sprinkling of coriander.

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