with Toasted Dippers
Inspired by a feijoada, from feijão (meaning 'beans'), this bean-based stew is typically cooked with beef or pork. This Brazilian version is characterised by adding leafy greens and spices typical of the cuisine - here, we're using baby spinach and serving with ciabatta to mop up all the delicious flavour.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
British Beef Mince
240 grams
Black Beans
1 carton(s)
Brazilian Style Spice Mix
1 sachet(s)
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Baby Spinach
40 grams
Burger Buns
1 unit(s)
Honey
1 tbsp
Water for the Soup
200 milliliter(s)
Butter
10 grams
- Slice the pepper into strips.
- Heat in a drizzle of oil in a saucepan on medium-high heat.
- Once hot, fry the pepper and beef mince, 5-6 mins. Break up the mince as it cooks.
- Drain the black beans.
- Drain the fat from the mince. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the Brazilian style spice, fry 30 secs.
- Stir in the black beans, passata, red wine stock paste, honey and water for the soup (see pantry for both).
- Bring to the boil. Lower the heat and simmer, 4-5 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Meanwhile, halve the burger buns and toast until golden.
- When the soup's ready, taste and season with salt and pepper if needed.
- Stir in the butter (see pantry). Remove from the heat.
- Share the soup between bowls.
- Drizzle a little olive oil over the burger bun halves (if you wish). Serve on the side for dipping.
2531
kJ
Energy (kJ)
605
kcal
Energy (kcal)
22.6
g
Fat
10.1
g
of which saturates
54.3
g
Carbohydrate
23.8
g
of which sugars
15.6
g
Dietary Fibre
40.3
g
Protein
4.78
g
Salt
