The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Brazilian-style Black Beans with Brown Basmati Rice & Coconut Yoghurt
Our version of feijoada – Brazil’s national dish! Packed with rich black beans, sweet pepper and smoky spices. Dollop with coconut yoghurt to make it luxuriously creamy. Serve with nutty brown rice to soak up all the flavour.
Ready in 20
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 pepper
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 80g baby spinach
- 1 handful of fresh coriander
- 110g baby tomatoes
- 230g black beans (Rehydrated black beans, water, salt.)
- 2 garlic clove
Nutritional Information
Calories: 549
Protein: 18g
Carbs: 75g
Fat: 23g
Ingredients
- 2 pepper
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp tempero baiano-style blend (use half) (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 2 garlic clove
- 1 handful of fresh coriander (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 80g baby spinach (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 585
Protein: 19g
Carbs: 82g
Fat: 24g
Brazilian-style Black Beans with Brown Basmati Rice & Coconut Yoghurt
Our version of feijoada – Brazil’s national dish! Packed with rich black beans, sweet pepper and smoky spices. Dollop with coconut yoghurt to make it luxuriously creamy. Serve with nutty brown rice to soak up all the flavour.
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Cooking Instructions
Before you start
- Pull out a large saucepan, a medium frying pan, a measuring jug & a sieve
Prep the veg
- Dice the peppers into 2cm chunks
- Heat the large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and cook for 3-4 mins, until softened
- Meanwhile, finely chop or crush the garlic. Roughly chop the tomatoes and coriander. Rinse the spinach. Drain and rinse the beans
Get your simmer on
- Add the garlic to the pan, cook for 1 min, then add the tempero baiano, sundried tomato paste, beans, tomatoes and vinegar
- Add 150ml hot water (75ml for 1 person) and the stock powder. Stir to combine
- Season with salt and pepper, bring to a boil, then lower the heat and simmer for 7-8 mins, until thickened slightly
- In the final minute of cooking, add the spinach and stir to wilt
Heat up the rice
- Heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot
Plate up
- Stir half the coriander into the black bean stew and season to taste
- Share the black bean stew between bowls, with the rice alongside. Dollop the yoghurt on top and garnish with the remaining coriander
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