ROASTED VEGETABLE FEIJOADA
Serves: 4
Cost CuttingEco FriendlyFreezes Well
This popular Brazilian stew by TV chef Dean Edwards will be sure to get your taste buds sambaing!
Ingredients:
Bacofoil Non-Stick Foil700g 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 garlic cloves, 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 of 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 preheated oven set at 190C/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.
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