Brazilian Feijoada

A wonderful wholefood version of this classic black bean stew. Easy to make and so tasty, the addition of the sweet potato give this a sweet earthiness deliciousness! The video below is slightly different but it gives you a good framework as to how this dish comes together.

Serves 4

Takes 30 mins to make

• • Peel and finely chop the onion, garlic & chilli, roughly chop the fresh coriander.
  • Chop the sweet potato and pepper into bite sized pieces (peel if needed)  drain and rinse beans, leave aside
  • Defrost the sausages and chop them into bite sized pieces
  • Heat a non stick pan with 1 tbsp of oil over a high heat, fry sausages until they get a slight char on each side and they are cooked properly. Remove the cooked vegan sausages from the pan.

    2 x med Onion 250g

    3 cloves Garlic

    1 red chilli chilli

    200g Sweet potato

    200g red Peppers

    300g Vegan sausages

    2 x 400gtins of Black beans x  (each tin is 240g when drained)

    800ml veg stock

    1 tsp Smoked Paprika

    2 tsp Ground coriander

    2 limes juiced

    ½ tsp dried Thyme

    2 Bay leaves

    1.5 tbsp tamari

    ½ tsp black pepper

    1 tsp salt

    10g Fresh Coriander

    Lime juice & zest

     

     

    Method;

  • Add the chopped onion, garlic and chilli to the pan and fry on high heat for 4-5 mins until the onions start to brown and smell delicious.
  • Add your bite sized sweet potato and peppers to the pan, with the ground coriander, smoked paprika, dried thyme and a generous pinch of salt, stir and cook for approx 10-15 minutes stirring occasionally with a lid on the pan. Remember to stir occasionally to stop veg from sticking and burning to the bottom, cook until your veg is soft and nearly cooked through
  • Add your drained and rinsed black beans
  • Add the veg stock, tamari, salt, black pepper, juice of limes  bring to the boil, then reduce to a simmer, cook for approx 10 minutes or longer if you would like a thicker sauce.
  • Taste the dish for  seasoning before serving and add, salt, pepper, acid, heat if required.
  • Garnish with chopped coriander serve and enjoy!