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Chorizo & Black Bean Stew with Brown Rice & Coconut Yoghurt
Our version of feijoada – Brazil’s national dish! Our version stars hot cooking chorizo, fibre-full 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. It's ready in 20 mins.
Ready in 20
2/3 daily fibre
6 plants
Serving size
Ingredients
- 1 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
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
- 2 garlic clove
- 230g black beans (Rehydrated black beans, water, salt.)
Nutritional Information
Calories: 664
Protein: 25g
Carbs: 72g
Fat: 34g
Ingredients
- 1 pepper (use half)
- 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.)
- 80g baby spinach (use half)
- 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.)
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
- 1 handful of fresh coriander (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 110g baby tomatoes (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 garlic clove
Nutritional Information
Calories: 670
Protein: 25g
Carbs: 73g
Fat: 34g
Chorizo & Black Bean Stew with Brown Rice & Coconut Yoghurt
Our version of feijoada – Brazil’s national dish! Our version stars hot cooking chorizo, fibre-full 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. It's ready in 20 mins.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a measuring jug & a sieve
Get started
- Dice the pepper into 2cm chunks. Slice the half pack of chorizo into 1cm rounds
- Heat a large frying pan on medium-high heat. Once hot, add the chorizo and pepper and cook for 5 mins
- Meanwhile, finely chop or crush the garlic. Roughly chop the tomatoes and coriander. Drain and rinse the beans
Get your simmer on
- Add the tomatoes, garlic and tempero baiano to the pan. Cook for 2 mins, then stir in the sundried tomato paste, beans, vinegar, stock powder and 150ml hot water (75ml for 1 person). Bring to the boil, then lower the heat and simmer for 7-8 mins, until thickened slightly
Heat up the rice
- Meanwhile, heat the other large 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. Season with a pinch of salt
Plate up
- Rinse the spinach. In the final 1-2 mins, stir the spinach and half the coriander the stew, until wilted. Season to taste
- Share the chorizo and bean stew between bowls, with the rice alongside. Dollop the yoghurt on top and garnish with the remaining coriander
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