The next port of call in this vegetarian odyssey is Brazil (which in my mind is Braaaa-ziiiil accompanied by whistles, whoops and cheers). Let’s make this one a real culinary carnival! First thing’s first: before you start any of the cooking, get some Brazilian music playing in your kitchen. Now you’re ready! I might do the musical accompaniment thing for all subsequent dishes, as it adds to the whole experience!
I have chosen a vegetarian feijoada. Feijoada is a stew of beans, beef and pork, traditional in Portugal, variations of which have also become traditional in its former colonies, including Brazil. Although a meat and bean-based dish, it can be made as a vegetarian stew too. All of the ingredients are readily available in UK supermarkets, although I did have to hunt around a bit for the chipotle chillies. Chipotles are jalapeno chillies that have been smoke-dried. Full of flavour, but also very hot; “Firey” according to the label on the pack I bought, so handle with care!
This is a cracking dish; easy to make, filling and with great flavours. I took a chance by using 2 of the chipotles and it was fine, not too fiery. I am sure that this stew is great nutritionally: it feels like it could give you the energy to samba all night long!
Ingredients (serves 4)
- 2 x 380g packs of black beans in water
- 1 medium onion, diced
- 1 red pepper, diced
- 2 medium tomatoes, diced
- 2 garlic cloves, crushed
- 1 – 2 chipotle chillies, chopped (up to you how hot you want to go!)
- 1 small sweet potato, diced
- 2 tsp dried thyme
- 2 tsp dried parsley
- 1 tsp salt
- Cooked rice (white or brown)
- In a large saucepan, sauté the onion, peppers, tomatoes, garlic, and chipotle chillies for 8 to 10 minutes.
- Add the black beans (including liquid), chopped sweet potatoes, and thyme and cook for a further 25 to 30 minutes over medium heat, stirring occasionally.
- Stir in the parsley and salt and cook for 5 to 10 minutes more.
- Spoon the rice into bowls and ladle the feijoada over the top.
Acknowledgement: This recipe was adapted from one I found on Food.com.