This can be a model new recipe from Tin Can Prepare dinner – 75 retailer cabinet recipes by Jack Monroe – which is obtainable right here, and there’s a fundraiser to donate it to foodbanks right here.

I primarily based this recipe very, very loosely on a Brazilian feijoada. Very loosely. Extra a nod to it than any try at an genuine rendition. Feijoada is historically made with pork, beef and black beans. Some variations are served with caramelised orange slices on prime and stirred via, so I’ve used mandarins right here; their shiny citrus flavour helps to elevate the heady, heavy black beans and beef. This may increasingly sound an odd mixture however it’s actually scrumptious. My apologies to my Brazilian associates – in case you do get the prospect to make an genuine feijoada, seize it, it knocks absolute spots off this one, however I’ve performed the perfect I might with what I had!

This improves with a day’s relaxation, as do most of us, so preserve leftovers in a sealed container within the fridge and luxuriate in them the subsequent day.

 

Serves four from 66p every. ((This publish is just not sponsored; I present hyperlinks to the substances that I exploit so you possibly can see how I calculate my recipe prices, and I’ll earn a small fee in case you click on the hyperlinks and make a purchase order.)

1 x 400g tin of black beans, drained and rinsed, 50p

100g frozen onion or 1 small onion, finely sliced, 9p

2 tbsp garlic, 6p

2 tbsp tomato puree or ketchup, 3p

1 tbsp paprika, 1p

1 rooster or beef inventory dice, 3p

1 x 300g tin of mandarins, drained, 35p

1 x 400g tin of stewed steak, drained and rinsed, £1.56

a couple of pinches of chilli flakes, 1p

Tip the black beans into a big saucepan. Add the onions and garlic, tomato puree and paprika. Cowl with 700ml water and crumble within the inventory dice, then deliver to the boil. Cut back to a simmer and cook dinner for 30 minutes, till the beans have began to melt.

Add the mandarins and stewed steak to the pot. Prepare dinner for an additional 20 minutes. End with a little bit chilli to style, and serve.

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