Feijoada

Maggi

Maggi

Standard Supplier 28th August 2014

Feijoada

Serves: 10

Ingredients

  • Ingredients
  • 35ml oil
  • 300g onion, finely diced
  • 30g garlic, crushed
  • 2tbsp mild chilli powder
  • 2tbsp smoked paprika
  • 1.6kg MAGGI Rich & Rustic Tomato Sauce
  • 480g cooked black beans, drained and washed
  • 1kg cooked pulled pork, finely shredded
  • 50g CHEF Jus de Veau Lié
  • 100g sliced chorizo, dry-fried and well drained
  • Handful fresh coriander, roughly chopped

Method

Method
Heat the olive oil in a large, thick based pan. Add the onions and garlic and cook until softened.
Add the Chilli powder & smoked paprika. Cook out for 3 minutes, stirring continuously.
Add the tomato sauce. Stir and reduce heat to a gentle simmer. Add the beans and the pulled pork. Stir well.
Simmer for 5 minutes before stirring in the Chef flakes. Allow to bubble gently for a further 10 minutes. The sauce will thicken slightly.
Remove from the heat and serve with the chorizo and chopped coriander.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you