Feijoada Vegetariana (Vegan Smoky Black Bean Stew)
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Ingredients
- 1200 g tinned black beans, drained and rinsed
- 1 onion, finely chopped
- 4 garlic cloves
- 2 carrots, diced
- 2 tsp smoked paprika
- 2 bay leaves
- 1 orange
- 300 g long grain white rice
- 150 g kale, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 740 kcal
- Protein
- 31.2 g
- Carbohydrate
- 117.7 g
- of which sugars
- 11.1 g
- Fat
- 9.7 g
- of which saturates
- 1.5 g
- Fibre
- 25.3 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the olive oil in a large pan and cook the onion, garlic and carrots for 7-8 minutes until softened.
- 2
Stir in the smoked paprika and bay leaves, then add the black beans with 300ml water.
- 3
Bring to a simmer and cook for 20 minutes, mashing a few spoonfuls of beans against the pan to thicken the sauce.
- 4
Meanwhile, cook the rice according to the pack instructions.
- 5
Heat the remaining oil in a frying pan and stir-fry the kale for 3-4 minutes until just wilted.
- 6
Remove the bay leaves and serve the beans over the rice, with the kale and orange wedges alongside.
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