Inspired by the Brazilian feijoada, this kidney beans and butternut squash stew only used two spices and no chilli. Referred to a Jamie Oliver’s recipe.
Brazilian Staple Food Feijoada
I once had feijoada in Düsseldorf, which is said to be a Brazilian national dish – Stewed pork or beef with kidney beans and black beans. Its look might not be very flattering, but it was surprisingly delicious. The beans and meat were tender like melting in the mouth.
Back at home I tried to replicate this feijoada in a vegan/vegetarian way. I didn’t have black beans, so I used kidney beans.
More On Kidney Bean
Take 100 g of boiled kidney beans as an example. It’s rich in protein, iron, and folic acid. Eating 100 g can already consume 20% or more of the recommended daily requirement. In fact, chickpeas are similar, but they have higher calories – chickpeas have 164 calories, while red kidney beans have only 127 calories.
Ingredients
Serves 3-4
- 150 g dry kidney beans, soaked overnight, pressure cook for 10 mins
- reserve at least 100 ml kidney beans broth
- 300 g butternut squash, cut into cubes
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 tsp coriander powder
- 2 tsp paprika powder
- 100 ml tomato passata
- 1 ½ large tomatoes, chopped into chunks
- 350 ml water
- ¾ tsp salt
- 15 g fresh coriander leaves, chopped
How to Make Vegan Feijoada with Kidney Beans and Butternut Squash
- Heat around 2 tbsp of oil in a big pot, sauté the onions and garlic until fragrant. Add butternut squash and sauté until it turned lightly brown.
- Add spices, salt, fresh tomatoes and tomato passata. Stir well.
- Then add the cooked kidney beans and its broth. Cover with a lid and bring to boil, then lower the heat and simmer for 5-10 mins.
- You may mash parts of the squash and beans to make a thicker sauce. Have a taste and adjust. Garnish with coriander and serve with hot steamed rice or couscous.
