Veganuary is officially over, but if you are sticking to your resolution to cut down on meat, there’s no reason why you can’t find plenty of delicious vegetarian and vegan dishes to prepare, like this feijoda from https://veganuary.com.
Feijoada, a black bean stew, is one of the most famous Brazilian dishes. It often contains pork but this is the traditional recipe with a twist, and it certainly needs no animal products to be satisfying and delicious. Some recipes require you to soak dried beans and slow-cook them forever to get the flavour, but this one is quick and simple, and we’re sure you will love it! Serve it with rice for a filling dish you’ll find yourself cooking again and again.
Recipe serves: 2
Prep time: 4 minutes
Cooking time: 16 minutes
INGREDIENTS
- 1 medium onion, peeled and sliced
- 2 tbsp oil
- 2 cloves garlic, peeled and crushed
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 large carrot, diced
- 200g sweet potato, peeled and diced
- 125g potato, peeled and diced
- 200 ml vegetable stock
- 1 bay leaf
- 400g can black beans
- Salt and pepper to taste
- 1 orange, zest
METHOD
- Fry the onion in the oil for 3-4 minutes, add the garlic and spices, and then the vegetables, turning them to coat them.
- Add the stock and the bay leaf, then the beans. Bring to the boil.
- Simmer for 10-12 minutes or until the sweet potato is tender, adding a little more water if it starts to dry out
- Remove from the heat, stir in the orange zest and remove the bay leaf before serving. It’s even better the next day!
See also: Portabellini Mushrooms with Cannellini Beans & Lemon Tahini Dressing Recipe
