Referred to as the ‘national dish of Brazil’, this black bean stew called feijoada (fay-zhwa-dah) traditionally includes a variety of cuts of pork, even tails, trotters and ears – we think we’ll stick to the basics and use meaty gammon and smoky chorizo! This quick and easy stew is the perfect inexpensive meal to stretch round a large crowd. Full of sweet, sour and spicy flavours, it’s sure to be a real crowd pleaser.
- 1tbsp sunflower oil
- 200g pack chorizo, sliced
- 175g gammon or cooked ham, cut into chunks
- 1 onion, peeled and sliced
- 2 garlic cloves, peeled and crushed
- 500g sweet potatoes, peeled and cut into chunks
- 1 large red pepper, deseeded and cut into chunks
- 1 green chilli, deseeded and diced or ½tsp chipotle paste
- 400g can chopped tomatoes
- 400g can black beans
- 1 medium mango, cut into chunks
- A good handful of fresh coriander leaves
Heat the oil in a large pan over a medium heat. Add the chorizo and gammon and stir-fry for a few minutes. Add the onion and garlic and cook for 5 minutes.
Stir in the sweet potato chunks, pepper, chilli or paste, tomatoes and fill the can with hot water and add that. Bring to the boil, reduce the heat to low, cover and simmer for 15 minutes until the potatoes are just tender.
Add the drained and rinsed beans and cook, uncovered, for 5 minutes. Carefully mix in the mango, season well and then top with coriander leaves. Serve with flatbreads or crusty bread.
Top tip for making Brazilian black bean stew
To make this stretch even further, add another can of beans.