Jamie Oliver

Veggie feijoada with sweet potato & kidney beans

A punchy, veg-packed Brazilian stew

Veggie feijoada with sweet potato & kidney beans

Serves 2
Cooks In35 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    637
    32%
  • Fat
    16.2g
    23%
  • Saturates
    2.7g
    14%
  • Protein
    16.4g
    33%
  • Carbs
    112.7g
    43%
  • Sugars
    22.7g
    25%
  • Salt
    1.2g
    20%
  • Fibre
    9.3g
    -

Of an adult's reference intake

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Ingredients

  • 160 g brown rice
  • 200 g sweet potato
  • 2 red onions
  • 2 cloves of garlic
  • 1 red pepper
  • ½ a courgette
  • olive oil
  • ½ x 200 g tin of kidney beans
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 15 g fresh coriander
  • 4 ripe tomatoes
  • 50 g fat-free natural yoghurt
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Method

  1. Place the rice into a medium pan, cover with cold water, then place over a medium heat. Bring to the boil, then simmer gently for 12 to 15 minutes, or until just cooked. Drain in a sieve, then place the sieve over the warm pan. Season with a little sea salt and black pepper, cover with a lid and set aside off the heat.
  2. Meanwhile, fill a small pan with water, place over a medium heat and bring to the boil. Peel and chop the sweet potato into chunks, then add to the pan when the water is boiling. Cook with the lid on for 5 minutes, or until tender. Drain and set aside.
  3. Meanwhile, peel the onions and cut into wedges. Separate each wedge into petals, then peel and finely slice the garlic. Halve, deseed and roughly dice the pepper, then trim and halve the courgette, roughly slicing it at an angle.
  4. Heat 1 tablespoon of olive oil in a large pan over a medium-high heat. Add the sweet potato, onions, peppers and courgette, cooking for 8 minutes, or until softened but charred and gnarly on the outside.
  5. Drain the beans, but reserve the juice. Add the beans to the hot pan (save the rest for another day) and cook for 1 more minute. Stir through, then add the garlic, ground coriander, and paprika. Season well with salt and pepper and cook for 3 minutes, or until sticky and gnarly.
  6. Meanwhile, finely slice the coriander, stalks and all. Roughly chop the tomatoes. Add to the pan with their juices, along with the coriander stalks, the reserved liquid from the beans and 275ml of water. Bring to the boil, then simmer for 5 to 10 minutes, or until the veg is soft and the sauce has thickened. Add an extra splash of water to loosen if the sauce gets too thick.
  7. Season the veggie feijoada to taste and stir through most of the coriander leaves. Serve with the rice, a dollop of yogurt and the reserved coriander scattered on top.

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Nutrition per serving
  • Calories
    637
    32%
  • Fat
    16.2g
    23%
  • Saturates
    2.7g
    14%
  • Protein
    16.4g
    33%
  • Carbs
    112.7g
    43%
  • Sugars
    22.7g
    25%
  • Salt
    1.2g
    20%
  • Fibre
    9.3g
    -

Of an adult's reference intake