Beef Feijoada Stir-Fry
Feijoada is a meaty version of the Brazilian staple dish of cooked black beans, feijão, incorporating chorizo and beef to create a beautifully rich flavour. Traditionally prepared over a low heat in a thick clay pot and simmered for an hour, tonight’s recipe will prove that you can create the same depth of flavour in double quick time. Twenty minute recipes don’t get more delicious than this one!
250g of beef mince
60g of diced chorizo
1 pack of green beans, chopped
1 small bunch of coriander, chopped
1 tin of black turtle beans
25g of feijoada paste
10g of bolognese garnish
50ml of water
1 carton of finely chopped tomatoes with garlic and onion
1 pack of steamed pure basmati rice
Heat a large frying pan on medium-high heat. Add the beef mince and chorizo (no oil) and cook until browned, for around five minutes. 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 three minutes.
Add the 50ml of water, finely chopped tomatoes and black beans, stir and bring to the boil. Pop on a lid and simmer until thickened for seven minutes.
A few minutes before you're ready to serve, squeeze the pouch, tear the strip and microwave the rice at 800W for two minutes (or stir-fry for three minutes in a dry frying pan over a medium-high heat).
Serve the rice topped with the feijoada and a sprinkling of coriander and enjoy.
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