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29 Apr, 2019

Black bean feijoada

Our take on a classic.



Food processor.


50ml rapeseed oil
1 red onion, peeled
1 tsp garlic powder
1 tsp cumin seeds
1 tsp smoked paprika
Pinch of salt
140ml water
1 tin black beans
1 large carrot
1 yellow pepper
1 red pepper
1 spring onion
Handful coriander


Feeds 2.

  1. Preheat the oven to 200 degrees.
  2. Blitz the oil and onions in a food processor then slowly pan fry until golden.
  3. Add the spices and cook for a further 5 minutes.
  4. Add the water and salt and bring to the boil.
  5. Blitz 300g of the black beans with the water from the tin, and once the sauce comes to the boil, add the remaining beans and also the blitzed bean mix. Bring to boil again and simmer for 15-20 mins.
  6. Meanwhile, slice the carrot and peppers and roast in the oven for 12 minutes.
  7. Stir your roasted veg in to the sauce and dish up.
  8. Top with a sprinkle of sliced spring onion and coriander.