Vegetable Feijoada

Get into the groove for Rio with a tasty vegetable feijoada. Bacofoil® has teamed up with TV chef Dean Edwards to create a classic Brazilian soul dish, with a tasty twist! Packed full of hearty and juicy vegetables, it’s the perfect healthy mid-week meal to share with friends and family. This popular Brazilian stew will be sure to get your taste buds sambaing!

Cook Time

40 minutes

Serves

4

Ingredients

700g sweet potatoes peeled and cubed

1 green pepper cut into 8

1 red pepper cut into 8

1 red onion peeled and cut into 8

For spice:

1 onion diced

3 cloves garlic crushed

2 tsp smoked paprika

1 heaped tsp ground coriander

3-4 sprigs fresh thyme

2 tbs tomato puree

2 x 400g tins black beans drained

500ml vegetable stock

For flavour/salsa:

100g baby plum tomatoes

150g roasted red pepper from a jar

½ red onion finely diced

1 green chilli chopped

Juice 1 lime

30ml olive oil

2 tbs coriander chopped

Sour cream for serving

Method

Place the cubed sweet potato, pepper and red onion into a bowl then drizzle on the oil and a sprinkling of salt and pepper then stir well to cover. Take a piece of Bacofoil® Non-Stick Foil then line a roasting tin with the dull non-stick side facing up. Scatter on the vegetables then cook in a pre heated oven set at 190oc / gas mark 5 for 30-35 minutes.

Gently cook the diced onion and garlic in a large saucepan with a dash of oil for 5 minutes, then add in the paprika, coriander, thyme and puree. Cook for a minute, then add in the beans and stock before bringing up to a simmer. Finally, add in the roasted vegetables from the Non-Stick Foil-lined tray and cook for 40 minutes.

Meanwhile, to make the salsa, finely chop the tomatoes, peppers, onion, chilli and coriander and place into a bowl. Season, then dress with lime juice and olive oil. Serve the feijoada with some wholegrain rice, a dollop of sour cream, the salsa and some fresh coriander.