Brazilian bean feijoada

Name: Brazilian bean feijoada
Cook time: 20 min
Yield: 4

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:

Serving Amount:

Serves 4 people

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 the red kidney beans and the feijoada sauce and cook for 2-3 mins.
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.