Vegetarisk feijoada med svarta bönor

Så gör du

1. Brown the mushrooms well in batches. You want dark edges and little moisture left in the pan before moving on.
2. Sauté onion and garlic in the same pot, scraping up the browned mushroom bits.
3. Add black beans, bay leaf, cumin and enough water or broth to make a loose stew. Bring to a gentle simmer.
4. Cook for about 30 minutes, stirring occasionally. Mash a small portion of the beans against the side of the pot to naturally thicken the broth.
5. Remove the bay leaf, taste for salt and serve with rice and orange wedges. The citrus is useful here because it cuts the richness of the beans.

1. Brown the mushrooms well in batches. You want dark edges and little moisture left in the pan before moving on.
2. Sauté onion and garlic in the same pot, scraping up the browned mushroom bits.
3. Add black beans, bay leaf, cumin and enough water or broth to make a loose stew. Bring to a gentle simmer.
4. Cook for about 30 minutes, stirring occasionally. Mash a small portion of the beans against the side of the pot to naturally thicken the broth.
5. Remove the bay leaf, taste for salt and serve with rice and orange wedges. The citrus is useful here because it cuts the richness of the beans.