Bold Beauregard and Black Bean StewPrint this recipe
This recipe developed after experimenting with a range of Feijoada (Brazilian Black Bean Stew) recipes. It is full of tasty flavours and fibre.
Submitted by Maria
1 tbsp oil
150g spicy chorizo sausage, chopped into rounds
150g pork sausage, chopped
160g cooked ham, chopped
3 rashers of smoked bacon, chopped
1 medium onion, chopped
2 cloves garlic, crushed
2 medium kumara, peeled and diced
1 red capsicum, diced
2 x 400g cans chopped tomatoes
1 small hot green chilli, diced
1 1/2 cups water
2 x 400g cans black beans, rinsed and drained
1 mango - peeled, stone removed and diced (out of season tined mango will suffice)
half a bunch fresh coriander, chopped
salt to taste
Heat the oil in a large pot over medium heat, and cook the sausage, chorizo, bacon and ham for 5 minutes. Add the onion and cook until tender. Add garlic and cook until soft then mix in the kumara, capsicum, tomatoes, chilli and water. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until kumara are tender. Add the beans and cook uncovered until heated through. Stir in the mango and coriander, and season with salt.
This dish does not really need accompaniment but does go well with a baby spinach leaf salad goes well.