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Black bean feijoada
29th Apr, 2019

Ingredients

  • 50ml rapeseed oil
  • 1 red onion, peeled
  • 1 tsp garlic powder
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • Pinch of salt
  • 140ml water
  • 400g black beans
  • 1 large carrot
  • 1 yellow pepper
  • 1 red pepper
  • 1 spring onion
  • Handful coriander

Equipment required:

  • Food processor.

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.

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