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How to make beef feijoada
This traditional Iberian dish is popular in many areas with Portuguese influence, including Goa, Angola and Brazil
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Beef feijoada
Serves 2
250g beef mince
60g diced chorizo
1 pack green beans, chopped
1 small bunch coriander, chopped
1 tin black turtle beans
25g feijoada paste
10g Italian herb seasoning
50ml water*
1 carton finely chopped tomatoes with garlic and onion
1 pack steamed basmati rice
Heat a large frying pan on medium-high heat. Add the beef mince and chorizo (no oil!) and cook until browned, 5 mins. Break the mince up with a wooden spoon as it cooks.
Meanwhile, trim the green beans and chop into thirds. Roughly chop the coriander. Drain and rinse the black beans. Lower the heat to medium. Add the green beans, feijoada paste and bolognese garnish. Stir and cook for 3 mins.
Add the water, tomatoes and black beans, stir and bring to the boil. Pop on a lid and simmer until thickened, 7 mins. A few minutes before you are ready to serve, squeeze the pouch, tear the strip and microwave the rice at 800W for 2 mins (or stir-fry for 3 mins in a dry frying pan over a medium-high heat).
Serve the rice topped with the feijoada and a sprinkling of coriander.
Recipe from HelloFresh's rapid box (HelloFresh.co.uk)
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