Feijoada (Black Bean Stew)
- cutting boards
- baking tray
- vegetable peelers
- casserole pans
- large pan
- liquid measuring cups
- measuring spoons
- 2 540 mL black beans no salt-added, canned, not drained
- 2 red onions
- 4 cloves garlic
- 30 mL olive oil
- 5 mL ground coriander
- 5 mL smoked paprika
- 2 bay leaves
- 0.5 butternut squash OR 1 cup of frozen cubed butternut squash
- 3 bell peppers mixed-colour
- 45 mL plain yogurt
- 240 mL fresh parsley or cilantro
- Peel and finely chop 2 onions and place it in a large casserole pan on a low-medium heat with 2 tablespoons of oil. Sautee until it's caramelized (about 10 minutes)
- Crush in the garlic and add spices: ground coriander, smoked paprika, sea salt and black pepper.
- Add the bay leaves, beans along with the juices, add 2 cups of water, and cook for 20 minutes, stirring regularly.
- Meanwhile, halve and deseed the squash & peppers, then carefully chop into 3cm chunks.
- After the timers up for the 20 minutes - add squash & peppers, and cook for another 10 minutes
- Taste & adjust spices - if it's too salty, add citrus. Alternatively you could dilute it and let it thicken up again.
- Serve the feijoada with rice, a spoonful of yoghurt and a sprinkling of fresh parsley or cilantro leaves.
- using the sautee function - sautee onion & garlic with spices
- add in the rest of the ingredients
- cook for 15 minutes on high pressure (manual)
- natural release