Smoky veggie Feijoda black bean, squash, pepper & okra.

This is also from Jamie's Everyday Superfoods! It's proving a very popular book in our house! I would highly recommend it. 

Let's face it, with miserable cold, wet nights, we just want comfort food! This dish is the veggie version of the classic Brazilian dish.... Full of flavour and includes your 5 a day! 

We bought dried black beans and forgot they need to be boiled for a good hour before using! Having got home late from work, this didn't bode well! We decided to have something quicker that evening but also cracked on and made this to have the following night. Like any dish with spices, I'm sure it tasted better on day 2! 

You can use tins of black beans (which won't need cooking), and if that fails, try kidney beans. 

Serves 6.... We froze 4 portions. 

Works out at 11 smart points per portion for those on WW 

600g butternut squash, cut into 3cm chunks
Smidge olive oil
1 tbsp ground coriander
1 tbsp smoked paprika
3 mixed colour peppers, cut into 3cm chunks
2 red onions
4 cloves garlic, crushed
4 fresh bay leaves
2 x 400g tins of black beans or 259g dried black beans. 
100g okra

For the salsa:
2 ripe tomatoes, finely chopped
1 fresh red chilli, finely chopped
handful of coriander, finely chopped
1 lime, juice only

To serve:
natural yoghurt
120g brown rice

Method

1. If necessary boil the beans for an hour in salted water. 

2. Preheat the oven to 200C/400F/Gas Mark 6. In a large roasting tray, toss the butternut squash with 1 teaspoon of olive oil, the ground coriander and a pinch of sea salt and freshly ground black pepper. In a separate tray, toss the peppers with 1 teaspoon of olive oil, the smoked paprika and some salt and pepper. Place both trays in the oven for 35 minutes until softened.

3. Meanwhile, peel and finely chopped a quarter of one of the onions and put aside, then roughly chop the rest and place in a large casserole pan on a low heat with a smidge of oil. Add the garlic, bay leaves and a good splash of water and cook for 20 minutes, or until soft, stirring regularly. 

4. Tip in the beans, juice and all, and about 300 ml water.  Simmer until the time is up on the roasted veg, then stir them into the pan. Trim, finely slice and add the okra, and simmer for a further 20 minutes, loosening with a splash of water, if needed. Meanwhile cook the rice according to packet instructions.

5. To make the salsa, mix all of the ingredients together along with the reserved chopped onion and season with salt and pepper. Serve the feijoada with the rice and natural yoghurt and salsa on top!