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




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


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.