• 18 April 2020

Syrah & Feijoada

Tobias Buck - Sales & Marketing Manager

Feijoada - Brazillan Bean Stew (serves 4)

I'm a big fan of this dish. I'm eating it right now. No joke! The original has a smokey, spicey, porkiness which is just wicked. Even better if you can get the manioc flour. This is the vegeterian version and it's the portabello mushroom that makes it work.

Both I reccommend with Estate Vineyards Syrah. The soft raspberry spice of the wine lift this winter dish to a wonderful place. Also, the side of chard is worth it too and gives a great bitter green note to the whole thing.

  • portobello mushrooms, halved and sliced (3 cups)
  • onion, finely chopped (1/2)
  • garlic, finely chopped (3 cloves)
  • eggplant, cut into cubes (1 1/2 cups)
  • chayote, peeled and cubed, or equal amounts of any summer squash, such as zucchini (1/2 cup)
  • carrots, peeled and cubed (1/2 cup)
  • black beans (1 can)
  • vegetable broth, separated (3 cups)
  • cilantro (1 sprig)
  • smoked paprika (1 tablespoon)
  • red pepper flakes (1/4 teaspoon)
  • soy sauce (1 teaspoon)
  • orange juice, fresh (1/4 cup)

  1. Heat a large pot over medium-high heat.

  2. Add the portobello mushrooms and cook for 8 to 10 minutes or until it begins to brown and become tender. If it begins to stick to the pot, add a little water or vegetable broth. Mix constantly.

  3. Add onion, garlic, and 1/2 cup vegetable broth. Cook for 3 minutes or until onion is tender. 

  4. Add the eggplant and 1/2 cup of vegetable broth and cook for 3 to 4 minutes or until eggplant is tender. 

  5. Add the chayote, carrots, and 1/2 cup of vegetable broth and cook for 4 minutes or until vegetables are tender. 

  6. Pour beans, remaining 1 1/2 cups vegetable broth, paprika, red pepper flakes, soy sauce, orange juice, and cilantro into the pot and boil gently for 20 minutes.

  7. Season with salt and pepper to taste. Serve with brown rice and sautéed chard.