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Black bean stew
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1 tbsp oil
120g pack Cooks’ Ingredients Diced Chorizo
1 bunch essential Waitrose Salad Onions, cut into 1cm slices
10g sachet Bart Infusions Garlic Paste
400g can chopped tomatoes
425g can black beans, drained and rinsed
300g sweet potatoes, diced
1 red pepper, diced
3 Bart Bay Leaves
300ml Cooks’ Ingredients Chicken Stock
1 x Waitrose 1 Perfectly Ripe Mango 2s, diced (approx 100g)
½ x 28g pack coriander, roughly chopped
1. Heat the oil in a large saucepan, and fry the chorizo, salad onions and garlic paste for 3-4 minutes.
2. 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.
3. Stir in the mango and coriander, and season. Remove the bay leaves and serve the feijoada with rice.
2 of your 5 a day
low in saturated fat
Typical values per serving:
This recipe was first published in August 2016.