Feijoada is a classic Brazilian dish. Typically made with off-cuts of meat, this stew is traditionally simmered for hours, even days, to get a deep, rich flavour. Our veggie version is an homage to this Brazilian staple, ready in 30 minutes. Saude!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Yellow Bell Pepper
Vegetable Broth Concentrate
Feijoada Spice Blend
Prep: Wash and dry all produce. Core then cut the bell pepper into 1/4-inch pieces. Mince or grate the garlic. Zest, then peel and slice the orange into 1/4-inch rounds.
Cook the rice: Rinse the rice in a strainer under cold tap water until the water runs clear. In a small pot, combine the rice with 1 1/2 cups water and a pinch of salt. Bring it to a boil over high heat, then reduce the heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min.
Start the feijoada: Heat a medium pot over medium heat. Add a drizzle of oil, then half the onion. Cook until softened, 4-5 min. Add the spice blend and half the garlic. Cook until fragrant, 1 min.
Add the bell pepper, sweet potato, broth concentrate and beans (including the liquid in the box) and 3/4 cup water to the pot. Season with pepper and 1/2 tsp salt. Bring to a boil, then reduce the heat to medium. Simmer until the sweet potatoes are fork-tender, 14-15 min.
Make the braised kale: Meanwhile, heat a medium pan over medium heat. Add a drizzle of oil, then the remaining onions. Cook until golden-brown, 6-7 min. Add the remaining garlic, kale and ¼ cup water. Cook, stirring often, until kale wilts, 1-2 min. Season with salt and pepper.
Finish and serve: Stir 1 tsp orange zest into the feijoada. (Taste, then add more orange zest if you like!) Season with salt and pepper. Divide the feijoada, kale and rice between plates. Serve with the sliced orange on the side. Enjoy!