Brazilian 'Veijoada' Bake
This is a veggie version of feijoada, the national dish of Brazil which is a rich stew of pork and black beans. Its name comes from the Portuguese word for bean, 'feijão' so we've given it a HelloFresh twist by letting the beans take centre stage and leaving out the meat altogether. We call it 'veijoada'! Enjoy!
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
Small Sweet Potato
1
Onion
1
Yellow Pepper
1
Coriander
2
Garlic Clove
½
Green Chilli
1
Black Beans
1.5
Ground Cumin
1.5
Smoked Paprika
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
60
Mature Cheddar Cheese
(Contains Milk)
2
Vine Tomatoes
1
Echalion Shallot
1
Baby Gem Lettuce
1
Lime
Not included in your delivery
375
Water
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Chop the sweet potato into small 2cm chunks (no need to peel!). Place on a baking tray, drizzle over a glug of oil and season with salt. Pop on the top shelf of your oven. Roast until soft and slightly crispy round the edges, 20-25 mins.
Halve, peel and chop the onion into 1cm pieces. Halve, then remove the core from the yellow pepper and chop into 2cm pieces. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Halve the green chilli lengthways, remove the seeds and finely chop. Drain the black turtle beans in a colander and rinse under cold water.
Heat a splash of oil in a frying pan on medium heat. Add the onion and cook until softened, 5 mins. Then add the pepper and cook for 5 mins more. Add half the coriander, the garlic and the chilli along with the cumin and smoked paprika (add less chilli if you're not a fan!). Stir and cook for 1 minute. Add the black beans, vegetable stock pot and water (amount specified in the ingredient list). Stir to dissolve the stock pot.
Bring to a simmer and cook until reduced by half, 15 mins. While the veijoada is simmering, grate the cheddar cheese and set aside. Chop the vine tomato into 1cm cubes. Halve, peel and finely chop the shallot into roughly ½cm pieces. Remove the root from the baby gem lettuce and cut into roughly 1cm wide slices.
Grate the lime zest into a mixing bowl, squeeze in the lime juice and add the shallot. Add the olive oil (amount specified in ingredient list), a pinch of salt, a good grind of black pepper and a pinch of sugar (if you have some). Whisk together with a fork then add in the tomato and lettuce. Leave to the side.
Spoon the veijoada mixture into an ovenproof dish. Remove the sweet potato from your oven and set the grill to high. Arrange the sweet potato on top of the veijoada mixture and sprinkle over the cheese. Pop under your grill until the cheese has melted, 3-5 mins. Serve the veijoada bake on plates with the salad on the side and remaining coriander sprinkled over the top. Enjoy!
