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Smoky veggie feijoada
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Total Time:
1 hour 5 minutes
Protein-rich black beans form the hearty base of this nutritious twist on a traditional Brazilian favorite, packed with fiber and four servings of vegetables.
Ingredients:
  • ½ a butternut squash (600g)
  • olive oil
  • 1 heaped teaspoon ground coriander
  • 1 heaped teaspoon smoked paprika
  • 3 mixed-colour peppers
  • 2 red onions
  • 4 cloves of garlic
  • 4 fresh bay leaves
  • 2 x 400 g tins of black beans
  • 100 g okra
  • 150 g brown rice
  • 2 ripe mixed-colour tomatoes
  • ½-1 fresh red chilli
  • 1 bunch of fresh coriander (30g)
  • 2 tablespoons natural yoghurt
Instructions:
  • - Preheat the oven to 200°C/400°F/gas 6. - Halve and deseed the squash, then chop into 3cm chunks. Toss in a tray with 1 tsp of oil, ground coriander, sea salt, and black pepper. - Deseed the peppers and cut into 3cm chunks. Toss in a separate tray with 1 tsp of oil and smoked paprika. Roast both trays for 35 minutes. - Peel and finely chop ¼ onion. Roughly chop the rest and cook in a pan with oil, garlic, bay leaves, and water until soft. - Add beans, water, squash, and peppers. Simmer for 20 minutes, stirring occasionally. - Trim and add okra. Simmer for another 20 minutes until dark and delicious. - Cook rice as per package instructions and make salsa with tomatoes, chili, coriander, lime juice, and onion. - Portion out and freeze 4 servings of feijoada. Serve the rest with rice, salsa, yogurt, and more coriander.

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