Brazilian Feijoada
The Meg and Jane show got off to a strong start last week at our first show of the season at OLPH in Glenview.
Our zen blends were so popular (we sold out of Carolina Pulled Pork, Southwest Fiesta and seasonal Mulling Spices) that we’ve been busy back in the test kitchen this week blending more. Meg stopped in to help out with labelling before we pack the finished goods off to our team at Planet Access to complete the tinning process.
The holiday show season brings a punishing schedule and we have to find time to cook. I’m a big fan and follower of Jamie Oliver and his cookbooks broken down into “15 minute and 30 minute Meals.” His consistent style and photography makes me want to try out all of his recipes so when this one for Brazilian Feijoada popped up on my facebook news feed it caught my eye for our month of diabetes friendly recipes. (Jamie’s recipe omits the usual ham and pork from this traditional Brazilian black bean stew.)
The squash softens into the spiced broth and beans, leaving a tasty Feijoada which is soaked up by he rice. Sliced oranges are often served on the side.
Tip – If you prefer to add meat you can add a half pound each of pork shoulder (diced) and smoked sausage (sliced) to the recipe below.
Preparation Time 10 minutes
Cook Time 8 hours on LOW or 4 hours on HIGH
Servings 4-6
Ingredients
- 2 cups / 1/2 a butternut squash, large dice
- 1 cup / 1 medium red pepper, diced
- 1 cup / 1 medium red onion, diced
- 3 tsp / 4 cloves of garlic
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 2 bay leaves
- 1 1/2 cups / 8 oz dried black beans or 2 x 15 oz cans of black beans
- 3 cups chicken, vegetable broth or water
to serve:
- 6- 8 oz brown rice
- 2 ripe tomatoes, chopped
- 1 fresh red chilli, chopped finely
- 1/2 cup fresh coriander, chopped
- 1 lime
- 2 tbsp yogurt, natural
Add the squash, pepper, onion, garlic, coriander, paprika, bay, black beans and broth to your slow cooker.
Cover and turn to LOW for 8 hours or HIGH for 4.
In a small bowl combine the tomatoes, chili, coriander and lime juice.
Once cooked, to give the Feijoada a creamier texture, transfer 1 cup of the finished dish to a blender and blend before returning it to the slow cooker. Stir and serve with brown rice, tomato salsa and a spoonful of yogurt.
Zen Moment
“No matter how busy a man is, he is never too busy to stop and talk about how busy he is.”
― Kahlil Gibran
Recipe adapted from
http://www.jamieoliver.com/recipes/vegetables-recipes/smoky-veggie-feijoada/?utm_source=social&utm_medium=RecipeOftheDay&utm_term=2015#ylWcmJMfm7tvf1Ix.99
