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Plated meal

Brazilian Black Bean Stew with Jalapenos & Sour Cream

  • Gluten Free
  • Vegetarian
  • Low Calorie
  • Brazilian
  • Contains Dairy

Here's a quick vegetarian version of the Brazilian national dish known as feijoada.

Nutrition Per Portion

  • Calories

    578

  • Carbs

    43.3g

  • Fat

    42g

  • Fibre

    13.4g

  • Protein

    14.8g

  • Sugar

    4.7g

  • 0.0 min

    Halve and juice the lime, reserving the correct amount.

  • 1.0 min

    Roughly chop the onion.

  • 2.5 min

    Julienne the capsicum.

  • 4.0 min

    Slice the spring onion across a diagonal.

  • 5.0 min

    Heat some olive oil in a saucepan over medium-high heat.

  • 6.0 min

    Add the onions to the saucepan and cook until they begin to soften.

  • 8.0 min

    Add the capsicum and continue to cook until they soften.

  • 10.0 min

    Add the tomatoes and crush with the back of a wooden spoon until broken apart and combined with the onion mixture.

  • 12.0 min

    Add the cumin and black beans and stir through.

  • 13.0 min

    Pour in the coconut milk and stir through.

  • 14.0 min

    Cover the saucepan, lower the heat, and simmer for about 5 minutes, stirring occassionally.

  • 16.0 min

    Roughly chop the coriander.

  • 17.0 min

    Stir through the coriander and lime juice.

  • 19.0 min

    Distribute the black bean stew among serving bowls.

  • 21.0 min

    Garnish with the spring onion, a dollop of sour cream and the hot sauce (to taste).

  • Ingredients

    Hot Sauce

    Use according to taste

    Sour Cream

    Fresh Coriander

    chopped

    Coconut Milk

    Spring Onion

    chopped

    Limes

    juiced 1/2 lime juiced per person

    Plum Tomatoes (Tinned)

    Black Beans

    Ground Cumin

    Olive Oil

    1 tablespoon per person

    Yellow Capsicum

    julienne

    Red Capsicum

    julienne

    Brown Onion

    chopped

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