Brazilian Inspired Bacon and Black Bean Feijoada
with Roasted Kale, Ciabatta and Orange
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
1 carton(s)
Black Beans
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Orange
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
60 grams
British Smoked Bacon Lardons
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
100 grams
Chopped Kale
1 sachet(s)
Smoky Base Paste
Not included in your delivery
½ tsp
Sugar
200 milliliter(s)
Water for the Beans
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 20-22 mins. Turn halfway through.
Meanwhile, drain and rinse the black beans in a sieve.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Zest the orange, then peel and slice into 0.5cm thick rounds.
Halve the ciabatta.
Heat a drizzle of oil in a large frying pan on medium heat.
Add the onion and bacon lardons and fry until the onion softens and the bacon turns golden, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly
Add the garlic, Central American spice mix, tomato puree and a pinch of orange zest. Cook until fragrant, 1 min.
Stir in the black beans, sugar and water for the beans (see pantry for both amounts). Season with salt and pepper.
Bring to the boil, then lower the heat and simmer until slighlty thickened, 8-10 mins.
When the sweet potato has 5 mins remaining, add the kale to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. Return to the oven and roast until crispy, 5-7 mins.
Meanwhile, drizzle the ciabatta with oil and season with salt. Pop into the oven to warm through, 2-3 mins.
Stir the smoky base paste, roasted sweet potato and butter (see pantry for amount) into the feijoada.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Share the feijoada and roasted kale between your serving bowls.
Top with the orange slices (skip this step if you don't like orange!).
Serve the toasted ciabatta alongside.
Enjoy!
