Smoky Black Bean Feijoada

Brazilian deliciousness. This dish is healthy and hearty, can be made in batches and reheated for evenings when there’s no time to cook. It’s packed with protein from the black beans and healthy fats from the homemade guacamole.

Homemade guacamole is so quick and easy to make whilst your Feijoada is simmering. The addition of finely diced onions and tomatoes along with the chilli flakes is just divine.

Yes you heard it right. Rinse your black beans kids, and any bean/legumes that are tinned. The water they sit in in the can cause bloating and gas. I learned the hard way.

Another fab thing about this dish is that you can adjust your rice/lettuce quantities to suit. Or have one or the other. If you wanted a lower carb dinner then just have the lettuce. There will be enough flavour and yumminess regardless of what you serve the Feijoada with, trust me.

It took a little while for my body to adjust to eating plant based which is really common, so for those of you who are still adjusting and finding it a little difficult don’t panic. The increase of fibre and carbohydrates can sometimes confuse your digestive system. But trust me, please stick with it. A few weeks later you’ll be thanking me. My body has never felt better. Without TMI, my digestive system is happy and I hardly ever bloat. Bloating was something I struggled massively with, and I am 100% sure meat and dairy were the reasons for this. I have never felt so energetic, slept better and in general felt healthier. There are so many health benefits to following a vegan diet along with all of the other benefits. Feel free to contact me with any queries, I am happy to offer my advice first hand!

feeds 4 people
takes approx. …. minutes in total.

For the Feijoada
1/2 a butternut squash (approx. 500g cut into small chunks)
1 large red onion (diced) (saving a tablespoons worth for the guac below)
2 cloves of garlic (crushed)
1 teaspoon of ground coriander
1 teaspoon of paprika
1/2 red chilli (finely diced)
1 red pepper (cut into chunks)
1 orange pepper (cut into chunks)
2 tins of black beans (drained and rinsed)
oil of choice
sprinkle of salt
1 tablespoon of dairy free cheese (optional)

For the Guacamole
1 large ripe avocado
tablespoon of red onion (finely diced)
1 small tomato (finely diced)
sprinkle of chilli flakes

For the Rest
iceberg lettuce (shredded)
basmati rice
lime wedges

For the Feijoada
1. Preheat oven to 180°C/350°F.
2. On a baking tray add your butternut squash chunks and drizzle with oil of choice. Toss and place in oven for approx. 25 minutes until soft.
3. After 10 minutes of the above time, add your chopped peppers to the tray and place in oven.
4. With 5 minutes to go with the squash and peppers in the oven, on a medium heat add your garlic and onion to a pan for a few minutes until browned.
5. Next add your ground coriander, paprika, salt and red chilli. Combine thoroughly.
6. Next add your drained black beans and 1 tin full of water.
7. Finally add your butternut squash chunks and peppers. Combine thoroughly and leave to simmer for 20 minutes. After 10 minutes lightly mash half of the mixture and mix again. This will make the feijoada creamier. Then if using, add your dairy free cheese and combine well.

For the Guacamole
1. Cut your avocado into chunks and add to a bowl.
2. Simply add your chopped red onion, tomato and chilli flakes and mix/crush with a fork until you reach your desired consistency. I like mine quite chunky.

To Assemble
1. Lay your lettuce and rice on a plate.
2. Pile on your Feijoada and top with guacamole.
3. Squeeze your lime wedges and tuck in!

Store leftovers in fridge and consume within 3 days.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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