Pumpkin feijoda
29th Oct, 2018


  • 200g brown or wild rice
  • 1 tbsp rapeseed oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 2 tbsp grated fresh root ginger
  • 1 tsp ground coriander
  • 1 red pepper, seeded and sliced
  • 1 yellow pepper, seeded and sliced
  • 1 small pumpkin, peeled, seeded and cut into 2.5cm pieces
  • 300ml vegetable stock
  • 400g tinned black beans, drained and rinsed
  • Zest and juice of 2 limes, plus lime wedges to serve
  • 100g cherry tomatoes, cut in half
  • 1 tsp smoked paprika
  • A small handful of fresh coriander
  • Flaked sea salt

Equipment required:

The stew known as feijoda is one of Brazil’s national culinary treasures and it is often made for large gatherings of family and friends. It is traditionally based on meat but this vegetarian version with pumpkin and black beans is just as good and hearty.

Serves 4.

Put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil then simmer until tender – brown rice will take 20-25 minutes, wild rice 30-35 minutes. Drain and keep hot.

While the rice is cooking, heat the oil in a saucepan over a medium heat and sauté the onion, garlic and ginger until the onion is soft. Add the ground coriander, the red and yellow peppers and pumpkin and cook for a few more minutes, stirring. Pour in the stock. Bring to the boil, then leave to simmer for 10 minutes until the pumpkin is soft.

Add the black beans, the lime zest and juice, cherry tomatoes and smoked paprika and stir well. Simmer for a few more minutes until the beans are hot.

Meanwhile, pick the coriander leaves and set aside. Finely chop the stalks. Add them to the pan and mix into the feijoada.

Serve the feijoda with the rice, coriander leaves and lime wedges for squeezing over.

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