Brazilian bean feijoada
Ready in around 20 mins
- Energy: 2309kj (551Kcal)
- Protein: 21g
- Carbohydrate: 59g
- Fat: 21g
- Contains: Milk, Egg, Soy, Gluten
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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.
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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.
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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 the red kidney beans and the feijoada sauce and cook for 2-3 mins.
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TO SERVE:
Spoon sauteed kale and quinoa into bowls and top with bean feijoada. Dollop with aji verde and sprinkle over smoked coconut and coriander.
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- 2 tins 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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