Smoky feijoada | Vegetable recipes | Jamie Oliver (2024)

  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

Smoky veggie feijoada

Black beans, squash, peppers & okra

  • Dairy-freedf
  • Vegetarianv

Smoky feijoada | Vegetable recipes | Jamie Oliver (2)

Black beans, squash, peppers & okra

“Super-protein-packed black beans are a great base to this veggie version of the classic Brazilian dish, and with all the veg we get loads of fibre and four of our 5-a-day too! ”

Serves 2

Cooks In1 hour 5 minutes

DifficultyNot too tricky

Everyday Super FoodVegetablesTomatoHealthy mealsMainsStore cupboard recipes

Nutrition per serving
  • Calories 532 27%

  • Fat 7.9g 11%

  • Saturates 1.9g 10%

  • Sugars 17.6g 20%

  • Salt 0.1g 2%

  • Protein 19.9g 40%

  • Carbs 93.6g 36%

  • Fibre 20.1g -

Of an adult's reference intake

Recipe From

Everyday Super Food

By Jamie Oliver

Tap For Method

Ingredients

  • ½ a butternut squash , (600g)
  • olive oil
  • 1 heaped teaspoon ground coriander
  • 1 heaped teaspoon smoked paprika
  • 3 mixed-colour peppers
  • 2 red onions
  • 4 cloves of garlic
  • 4 fresh bay leaves
  • 2 x 400 g tins of black beans
  • 100 g okra
  • 150 g brown rice
  • 2 ripe mixed-colour tomatoes
  • ½-1 fresh red chilli
  • 1 bunch of fresh coriander , (30g)
  • 1 lime
  • 2 tablespoons natural yoghurt

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Everyday Super Food

By Jamie Oliver

Tap For Ingredients

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Halve and deseed the squash, then carefully chop into 3cm chunks. In a large roasting tray, toss and massage it with 1 teaspoon of oil, the ground coriander and a pinch of sea salt and black pepper.
  3. Deseed the peppers and cut into 3cm chunks, then, in a separate tray, toss and massage them with 1 teaspoon of oil and the smoked paprika. Place both trays in the oven for 35 minutes, or until softened.
  4. Meanwhile, peel and finely chop ¼ of an onion and put aside, then roughly chop the rest and place in a large casserole pan on a low heat with 1 tablespoon of oil. Crush in the garlic, add the bay leaves and a good splash of water and cook for 20 minutes, or until soft, stirring regularly.
  5. Tip in the beans, juice and all, then half-fill each empty tin with water, swirl and pour into the pan. Simmer until the time is up on the squash and peppers, then stir both into the pan.
  6. Trim, finely slice and add the okra, and simmer for a further 20 minutes, or until the feijoada is dark and delicious, loosening with an extra splash of water, if needed.
  7. Meanwhile, cook the rice according to the packet instructions, then drain.
  8. To make a quick salsa, deseed the tomatoes, then finely chop with as much chilli as you like and most of the coriander leaves. Scrape into a bowl with the reserved finely chopped onion and toss with the lime juice, then season to perfection.
  9. Remove 4 portions of feijoada, bag them up and once completely cool, freeze for a rainy day, when you’ll be really grateful it’s there.
  10. Serve the remaining feijoada with the rice and salsa, a spoonful of yoghurt and a sprinkling of the remaining coriander leaves.

Related recipes

Brazilian polenta cake

Roasted black bean burgers

Related features

Best chard recipes

11 ways to use spring onions

Our top purple sprouting broccoli recipes

Recipe From

Everyday Super Food

By Jamie Oliver

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Smoky feijoada | Vegetable recipes | Jamie Oliver (2024)
Top Articles
Latest Posts
Article information

Author: Arielle Torp

Last Updated:

Views: 5887

Rating: 4 / 5 (41 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Arielle Torp

Birthday: 1997-09-20

Address: 87313 Erdman Vista, North Dustinborough, WA 37563

Phone: +97216742823598

Job: Central Technology Officer

Hobby: Taekwondo, Macrame, Foreign language learning, Kite flying, Cooking, Skiing, Computer programming

Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.