Brazil is about 35 times bigger than the UK, and it is sometimes called “o Pais do Futebol” the country of football. Brazil is the world’s 9th largest economy, with 60% of the country covered by rainforests. Brazil has a third of the world’s rainforests and the most famous one, the Amazon. The Amazon rainforest in Brazil is home to 180 groups of indigenous people. Tonight we are eating vegetarian black bean feijoada.
Brazilian black bean feijoada for 4 people
1 large onion, chop large chunks
2 cloves of garlic (or 2 teaspoons of lazy garlic ready crushed)
Low calorie cooking spray
3 large potatoes, cut into chunks
1 yellow pepper, de-seed and cut into chunks
1 red pepper, de-seed and cut into chunks
1 teaspoon of lazy chilli
2 x cans chopped tomatoes
1 veg stock cube dissolved into 350ml of hot water
2 x 400g cans of black beans
Quinoa x 100g
Fresh coriander, 1 handful chopped
Optional – grated cheese for serving
Chop 1 large onion into large chunks and crush 2 cloves of garlic (or 2 teaspoons of lazy garlic ready crushed). Spray a high sided frying pan with low calorie cooking spray, add the onion and garlic, cook for 3 minutes.
Cut 3 large potatoes into chunks, deseed and cut into chunks 1 yellow pepper and 1 red pepper, a teaspoon of lazy chilli, 2 x cans chopped tomatoes and dissolve 1 veg stock cube into 350ml of hot water. Add all to the pan and simmer for 25 minutes.
Drain and rinse 2 x 400g cans of black beans, add to pan and cook for 8 minutes.
Cook quinoa and chop fresh coriander on top, serve as an accompaniment to the feijoada. You can add grated cheese as an extra on top (my family did, but I prefer it without cheese). There was plenty of extra left after feeding 4 people so I froze them in takeaway containers.