Vegoada, is a pun on feijoada, a Brazilian/ Portuguese concoction of masses of meat, black beans and cabbage. This (obviously) has no meat, and is cooked in an entirely different way, and pretty much has nothing in common bar the black beans and a smokey flavour. No recipe as such – just throw it together. In fact the only reason I’m writing it up (despite having made it once a week for aeons) is because a friend suggested I blog recipes my (currently 8-month-old) baby likes. Hence the new category ‘stuff my baby will eat’.
- 4 medium sized beetroot (but I’ve also used carrots, celeriac and sweet potato instead)
- Olive oil
- Big tin of black beans, drained (get from Portuguese/Brazilian/Angolan/ Caribbean shops)
- Either a few fresh tomatoes, chopped, or a carton of passata
- Few shakes of smoked paprika
- Bunch of coriander, chopped
- Juice of 1 or 2 limes
- Yoghurt or sour cream or poached egg to top (optional)
- Roast peel, chop and roast the beetroot (or other veg) in the oil and smoked paprika for about 20 mins at 200 c (ish)
- If using fresh tomatoes add them for the last 10 mins of cooking
- Add the passata (if using) and tin of black beans, stir and return to the oven to warm through
- When hot, stir in the lime juice and fresh, chopped coriander
- Add salt and pepper to taste, then serve naked or topped with the yoghurt or sour cream or poached egg
My Portuguese meat eating boyfriend loves this, despite also loving the actual feijoada, and my baby likes it too. Here’s the evidence of him eating it (and hitting it, smearing it about, natch).