Brazilian black bean and squash stew

This is a vegetarian version of a classic Brazilian dish called Feijoada.

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 350g dried black beans – cooked according to instructions or you can use tinned beans
 Olive oil
 1 onion chopped
 1 ½ tsp ground cumin
 3 garlic chopped
 1 green chilli and 1 red chilli chopped
 1 small squash peeled and cut into chunks
 1 red pepper and 1 green pepper cut into chunks
 8 tomatoes cut into quarters or use tinned tomatoes or even a mix
 1 ½ pints of vegetable stock
 1 mango, peeled and diced
 1 small bunch of coriander chopped
 Yoghurt or sour cream to serve

1

Pre-heat the oven to 160c

2

Heat some oil and fry the onion for 3-4 mins, add the cumin and fry for 1 min

3

Add the garlic and chillies and fry for 2-3 mins

4

Add the squash, peppers and tomatoes, give it a stir and then add the stock and the cooked beans

5

Bring to a boil then a simmer and then place in the oven for approx.

6

1 ½ hrs, stirring occasionally.

7

If it gets too thick then add more stock or water

8

Taste and season and when it’s ready then stir in the mango and chopped coriander and serve with a dollop of yoghurt or sour cream

9

Serve with rice, crusty bread or sweet potato fries are also good!

Ingredients

 350g dried black beans – cooked according to instructions or you can use tinned beans
 Olive oil
 1 onion chopped
 1 ½ tsp ground cumin
 3 garlic chopped
 1 green chilli and 1 red chilli chopped
 1 small squash peeled and cut into chunks
 1 red pepper and 1 green pepper cut into chunks
 8 tomatoes cut into quarters or use tinned tomatoes or even a mix
 1 ½ pints of vegetable stock
 1 mango, peeled and diced
 1 small bunch of coriander chopped
 Yoghurt or sour cream to serve

Directions

1

Pre-heat the oven to 160c

2

Heat some oil and fry the onion for 3-4 mins, add the cumin and fry for 1 min

3

Add the garlic and chillies and fry for 2-3 mins

4

Add the squash, peppers and tomatoes, give it a stir and then add the stock and the cooked beans

5

Bring to a boil then a simmer and then place in the oven for approx.

6

1 ½ hrs, stirring occasionally.

7

If it gets too thick then add more stock or water

8

Taste and season and when it’s ready then stir in the mango and chopped coriander and serve with a dollop of yoghurt or sour cream

9

Serve with rice, crusty bread or sweet potato fries are also good!

Brazilian black bean and squash stew

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