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Black bean stew
A hearty dish that’s sure to satisfy. The chorizo in it is made from black hooved Iberico pigs that roam freely enjoying a natural diet of wild plants, herbs and acorns. This adds a lovely smokey flavour, courtesy of Pimentón de la Vera – a type of smoked paprika.
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1 tbsp olive oil
120g Cooks' Ingredients Diced Chorizo
1 bunch essential Waitrose salad onions, cut into 1cm slices
10g garlic paste
400g can chopped tomatoes
425g can black beans, drained and rinsed
300g sweet potatoes, diced
1 red pepper, diced
3 bay leaves
300ml Cooks' Ingredients chicken stock
1 Waitrose Perfectly Ripe Mango, diced
14g coriander, roughly chopped
Heat the oil in a large saucepan, and fry the chorizo, salad onions and garlic paste for 3-4 minutes.
Add the tomatoes, beans, sweet potato, red pepper, bay leaves and stock, and bring to the boil. Simmer for 15 minutes or until the potatoes are tender.
Stir in the mango and coriander, and season. Remove the bay leaves and serve the feijoada with rice.
Typical values per serving when made using specific products in recipe
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