How to make Brazilian black bean stew and brown rice
Whether you are following a strict vegan diet or just enjoy the odd meat-free Monday, this traditional stew with raw cacao is both nutritious and delicious
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Raw cacao, stirred into our rich Brazilian stew, is one of the best food sources of magnesium, essential for energy production and good circulation.
Serves 2
½ tsp raw cacao powder
½ tsp red wine vinegar
½ vegetable stock cube
1 tbsp oil
1 yellow pepper
240g black beans (drained)
2 garlic cloves
2 tomatoes
2 tsp Mindful Chef Brazilian spice blend (smoked paprika, cayenne pepper and dried thyme)
40g creamed coconut
80g brown rice
Large handful of fresh coriander
Boil a kettle. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins. Dissolve the half vegetable stock cube in a jug with 150ml boiling water. Drain and rinse the black beans.
Finely chop the garlic, roughly chop the tomatoes and cut the yellow pepper into bitesized pieces. Roughly chop the coriander. Heat a large pan with 1 tbsp oil on a medium heat and cook the garlic for 1 minute, then add the yellow pepper and cook for 5 mins.
Stir through the Brazilian spice blend, then add the black beans, vegetable stock, chopped tomatoes, raw cacao and red wine vinegar. Simmer gently for 10 mins.
In a bowl, dissolve the creamed coconut with 50ml boiling water. Drain the brown rice.
Serve the brown rice on two warm plates and spoon over the Brazilian bean stew. Drizzle over the creamed coconut and sprinkle over the coriander.
Recipe from Mindfulchef.com
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