Feijao Tropeiro Vegetariano (Vegan Beans with Smoky Greens)
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Ingredients
- 800 g tinned pinto beans
- 200 g chestnut mushrooms, sliced
- 200 g spring greens, shredded
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp smoked paprika
- 3 tbsp gari (cassava granules)
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 344 kcal
- Protein
- 16.5 g
- Carbohydrate
- 44.3 g
- of which sugars
- 5.3 g
- Fat
- 8.5 g
- of which saturates
- 1.3 g
- Fibre
- 14.7 g
- Salt
- 1.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large frying pan and cook the mushrooms over a high heat for 6-7 minutes, until well browned, to stand in for the usual bacon.
- 2
Add the onion and garlic and cook for 5 minutes until softened, then stir in the smoked paprika.
- 3
Add the spring greens and cook for 4-5 minutes until just wilted.
- 4
Stir in the pinto beans and cook for 5 minutes, mashing a few lightly, until hot and well combined.
- 5
Sprinkle in the gari, stir through and serve straight from the pan.
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