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About the Dish

  • Yellow Onion

    Yellow Onion

  • Spice Blend

    Spice Blend

  • Sweet Potatoes

    Sweet Potatoes

  • Black Beans

    Black Beans

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Red Rice

    Red Rice

  • Butter

    Butter

  • Parsley

    Parsley

  • Orange

    Orange

METHOD

1
Prepare your mise en place: Peel, halve and dice onion. Peel and mince garlic. Peel sweet potato and cut into even 1/2-inch pieces. Pick and chop parsley leaves. Halve and slice orange.
2
Place a large pot over medium heat. Add oil, onion and garlic; cook 3-4 minutes, stirring continuously. Add feijoada spice blend and a heavy pinch of kosher salt; cook 2-3 minutes more. Add sweet potato, black beans, 3 cups water and Bragg Liquid Aminos. Increase heat to high. When the feijoada begins to simmer reduce heat to medium-low, and cook 20-25 minutes, stirring occasionally.
3
While feijoada cooks prepare the rice: In a small saucepan with a lid combine rice, butter, remaining 1 1/4 cups water and 1/4 teaspoon kosher salt. Place over high heat, and as it warms stir to incorporate all ingredients. When mixture begins to boil, cover and reduce heat to medium. Cook 18-20 minutes, or until all liquid has been absorbed and rice is tender.
4
Remove feijoada from heat, stir in parsley and set aside 5-6 minutes to cool slightly. Season to taste with kosher salt.
5
Divide rice between 2 bowls, and top with feijoada. Serve orange slices on the side. Enjoy!