Veggie Feijoada With Sweet Potato Kidney Beans Food

KIDNEY BEAN AND SWEET POTATO STEW

Steps:

• In a large pot, heat the oil over medium heat.
• Add the leeks to the pot, cover and cook 5 minutes or until softened, stir occasionally.
• Add the garlic and cook 1 minute; stir occasionally.
• Add the flour; cook for 1 minute, stirring constantly.
• Add the wine; bring to a boil and scrap up the brown bits clinging to the bottom of the pan.
• Add the potatoes, tomatoes, broth, thyme, bay leaves, and pepper.
• Bring to a boil; lower heat, cover and simmer for 20 minutes or so until the potatoes are tender.
• Throw out the bay leaves.
• Add the beans, cover and simmer for 10 more minutes.

SWEET POTATO JACKETS WITH GUACAMOLE & KIDNEY BEANS

Steps:

• Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.
• Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.
• Cut the potatoes in half and top with the beans and guacamole. Serve with the lime wedges for squeezing over.

BRAZILIAN FEIJOADA (VEGETARIAN)

Steps:

• In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
• Drain and reserve 2 cups of the cooking liquid.
• In a large saucepan, heat the oil.
• Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
• Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
• Stir in the parsley and salt and cook for 5 to 10 minutes more.
• Spoon the rice into bowls and ladle the feijoada over the top.