This is based on a Jamie Oliver recipe from his ‘Superfoods’ book. It is a great book, by the way, although not everything in it works. His gluten free seedy loaf, for example, looked good when we made it but was inedible.

This recipe, however, works well with a few adaptations along the way. We left out the okra, for example. We have never tried black beans before we saw Jamie’s TV ‘Superfoods’ programme. We were surprised to get cartons of organic black beans in our Sainsbury’s Local!

Vegetarian

Vegan version leaves out yoghurt

Ingredients – based on a meal for 2

• ½ a smallish butternut squash , (600g)
• olive oil
• 1 level teaspoon ground coriander
• 2 level teaspoons smoked paprika
• 2 small mixed-colour peppers
• 1 red onion
• 2 cloves of garlic
• 2 fresh or dried bay leaves
• 1 x 400 g tin/pack of black beans
• tablespoon natural yoghurt
• fresh chilli to taste or use chilli flakes
• 1 bunch of fresh coriander , (30g)
• balsamic vinegar

for the salsa

• 1 ripe tomato
• 1 lime – lemon works well too
• Serve with…
• rice for 2. Jamie used wild rice. I used basmati with cumin seeds (see savoury rice)

Preheat the oven to 200°C.

• Halve and deseed the squash , chop into 3cm chunks. I prefer to remove the rind but then I am fussy.In a large roasting tray, toss it with olive oil, the ground coriander, a pinch of sea salt and black pepper.
• Deseed the peppers and cut into 3cm chunks. In a separate tray, toss and massage them with olive oil and the smoked paprika.
• Place both trays in the oven for 35 minutes.

Meanwhile….

• Roughly chop the onion, retaining a quarter to finely chop for the salsa
• Add dash of oil to a pan and add the roughly chopped portion of oinon.
• After 5 mins simmering, add a splash of water.
• Crush in the garlic, add the bay leaves and a good splash of balsamic vinegar. Slow cook for 20 minutes, stirring regularly.
• Tip in the beans, juice and all, then half-fill empty tin with water, swirl and pour into the pan. Simmer until the time is up on the squash and peppers, then stir both into the pan. Simmer for 20 mins until the feijoada is dark and delicious, loosening with an extra splash of water, if needed. Remove bay leaves.
• Cook rice

To make a quick salsa….

• Finely chop tomato and some coriander leaves with as much chilli as you like. Place in a bowl and add the reserved finely chopped onion.
• Toss with the lime/lemon juice and season

Serve Feijoada with the rice and salsa, a spoonful of yoghurt and a sprinkling of the remaining coriander leaves.