A delicious and fragrant plant-based take on the classic feijoada with black beans and butternut squash. Add some dark cocoa powder to the tomatoes for a rich and deeply aromatic sauce. It is full of vegetables, wholesome ingredients and is naturally vegan and gluten-free.
By Nourishing Amy
Black Bean and Squash Feijoada with Cocoa
Serves: 34 People
1 onion, small dice
3 large garlic cloves, crushed
1 tsp ground coriander
1 tsp smoked paprika
1/2 butternut squash, peeled and cubed small (about 350g)
1 red pepper, small dice
2 bay leaves
1 tin chopped tomatoes (400g)
1 tin black beans (drained weight 240g)
Salt and pepper
1 tbsp Divine cocoa
To serve: rice, coconut yoghurt, fresh herbs, extra cocoa, chilli flakes
Add a drizzle of olive oil to a large frying pan and add the onion and garlic. Fry for 5-10 minutes until softening. Add in the ground coriander and smoked paprika and fry for 1 minute until fragrant.
Add the squash and red pepper to the pan and continue to cook over a high heat for 10 minutes until soft. Now add in the bay leaves, chopped tomatoes, black beans and lots of salt and pepper. Fill the tomato tin halfway with water and add to the pan. Bring to the boil and simmer over a medium heat with a lid half on for 25-30 minutes or until thick and the squash is soft. Stir in the cocoa and cook for another 5 minutes.
Remove the bay leaves before serving with rice, some coconut yoghurt and fresh herbs. Sprinkle some cocoa and chilli flakes, too.