European
Portugal - Vegetarian
Feijoada Vegetariana de Feijão Vermelho
Chef's Menu Description
A slow-cooked Portuguese bean stew featuring red kidney beans, savoy cabbage, sweet pumpkin, carrots, and mushrooms stewed in an aromatic white wine and tomato refogado.
Ingredients
- • 500g cooked red kidney beans (feijão vermelho), with cooking liquid
- • 200g savoy cabbage, chopped into broad ribbons
- • 200g sweet pumpkin or butternut squash, diced
- • 150g chestnut mushrooms, sliced
- • 1 onion chopped, 3 cloves garlic minced, 1 carrot sliced, 1 bay leaf
- • 100ml dry white wine, 300g tomato passata, 4 tbsp olive oil, salt, pimentão doce and pepper
Preparation Steps
1
Phase 1
Heat olive oil in a Dutch oven. Sauté onion, garlic, and bay leaf for 6 minutes. Add sliced mushrooms and carrots, cooking for 5 minutes until browned.
2
Phase 2
Pour in white wine and reduce by half. Stir in tomato passata, pimentão doce, salt, and pepper, simmering for 5 minutes.
3
Phase 3
Add diced pumpkin, chopped cabbage, and cooked kidney beans with their broth. Simmer covered over low heat for 20-25 minutes until pumpkin is tender and the sauce is rich and thick.
4
Phase 4
Let rest for 10 minutes off heat so flavors meld. Serve warm with white rice and fresh orange slices.