Butternut squash, black bean and chorizo feijoada

Butternut squash, black bean and chorizo feijoada with orange and mango salsa

Makes: 10 portions


600g sliced cooking chorizo
1kg 3cm diced and roasted butternut squash
50ml olive oil
400g sliced white onions
2 tbsp tomato puree
5g garlic powder
3 bay leaves
¼ tsp chilli powder
8g ground cilantro
8g ground cumin
5g smoked hot paprika
2g dried oregano
1.2 kg black beans, cooked
1.4L vegetable stock
10ml soy sauce
25ml wine vinegar
Splash of balsamic
30g marmite
80g dark chocolate

5 oranges, segmented and diced
4 mangos, diced
2 limes, zest and juice
2tbsp coriander, finely chopped
2 red onions, finely chopped
2 red peppers, finely chopped

1. Fry the chorizo in the olive oil over medium-high heat, stirring often until nicely browned. Remove chorizo from the pan and keep aside to add back later.

2. Add onions to the (now red from the chorizo) olive oil and leave to slowly brown for a couple of minutes. Lightly salt at around the 5-6 minute mark, when the onions are slightly golden. Add in the tomato puree and cook out on a low heat for 3-4 minutes, until brick red in colour.

3. Add all the spices and seasoning, stirring well and leaving to toast for 1 minute.

4. Add in the beans water and vegetable stock. Bring to the boil and add in the two types of vinegar, soy sauce and marmite. Reduce to a simmer and remove 500g of the stew. Blend until smooth and add back in to help thicken the sauce.

5. Add the chocolate, butternut squash and chorizo and allow to cook for 20 minutes more – check seasoning and acidity and balance if needed.

6. For the salsa, mix all ingredients together and serve with the feijoada. Serve with some nutty brown rice.


This website use cookies in order to provide you the best experience. You can read our terms & condition and privacy policy here