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Brazilian bean feijoada

with sauteed kale and aji verde

Ready in around 20 mins

RECIPE FACT:
Soul food from Brazil, feijoada is enjoyed during celebratory occasions or weekends with family.
Nutritional Info:
  • Energy: 2309kj (551Kcal)
  • Protein: 21g
  • Carbohydrate: 59g
  • Fat: 21g
  • Contains: Milk, Egg, Soy, Gluten
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Remove the curly kale from its stalks. Pile the leaves on top of each other and slice into ½ cm strips. Roughly chop the coriander including the stalks. Place the red kidney beans into a sieve, rinse well under cold running water and drain well.

  • 2. TO COOK THE KALE AND QUINOA:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the curly kale and corn, season with salt and cook for 3-4 mins. Open the bag of red and white quinoa squeezing gently on the bag to break up any large clumps and add to the pan. Cook for 1-2 mins, remove from the pan and cover to keep warm.

  • 3. TO COOK THE BEAN FEIJOADA:

    Place the pan back over a medium heat with a drizzle of oil. Once hot add the spiralised kumara and cook for 2-3 mins stirring regularly. Add half the red kidney beans and the feijoada sauce and cook for 2-3 mins.

  • TO SERVE:

    Spoon sauteed kale and quinoa into a bowl and top with bean feijoada. Dollop with aji verde and sprinkle over smoked coconut and coriander.

Ingredients In your box:
  • 1 tin of red kidney beans
  • 1 pack of white and red quinoa
  • 1 pot of feijoada sauce
  • 1 pot of aji verde
  • 1 sachet of smoked coconut
  • 1 bag of spiralised kumara
  • 1 bag of curly kale
  • 1 pot of corn
  • 1 bag of coriander

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