When food writer Jack Monroe experiments in the kitchen, she doesn’t always know what’s going to happen. “There’s a kind of alchemy to it – a kind of wizardry and experimentation,” she says of her cooking style.
Thanks to her knack with flavours though, more often than not she pulls off the impossible – like when she threw together some ingredients and ended up with her take on a Brazilian feijoada, a bean and meat stew which often has mandarins in it.
Brazilian feijoada
Equipment
- Large saucepan
Ingredients
- 400 g black beans drained and rinsed
- 100 g frozen sliced onion or 1 small onion, finely sliced
- 2 tbsp garlic paste or 4 fat cloves of garlic, crushed
- 2 tbsp tomato purée or ketchup
- 1 tbsp paprika
- 1 chicken stock cube or beef
- 300 g tin of mandarins drained
- 400 g stewed steak drained and rinsed
- a few pinches of dried chilli flakes
Method
- Tip the black beans into a large saucepan. Add the onion, garlic, tomato purée and paprika. Cover with 700ml water and crumble in the stock cube, then bring to the boil. Reduce to a simmer and cook for 30 minutes, until the beans have started to soften.
- Add the mandarins and stewed steak to the pot. Cook for a further 20 minutes, then finish with dried chilli flakes to taste, and serve.
Nutrition
Tin Can Cook: 75 Simple Store-cupboard Recipes by Jack Monroe is published by Bluebird.
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