This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.

I based this recipe very, very loosely on a Brazilian feijoada. Very loosely. More a nod to it than any attempt at an authentic rendition. Feijoada is traditionally made with pork, beef and black beans. Some versions are served with caramelised orange slices on top and stirred through, so I have used mandarins here; their bright citrus flavour helps to lift the heady, heavy black beans and beef. This may sound an odd combination but it is truly delicious. My apologies to my Brazilian friends – if you do get the chance to make an authentic feijoada, seize it, it knocks absolute spots off this one, but I’ve done the best I could with what I had!

This improves with a day’s rest, as do most of us, so keep leftovers in a sealed container in the fridge and enjoy them the next day.

 

Serves 4 from 66p each. ((This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

1 x 400g tin of black beans, drained and rinsed, 50p

100g frozen onion or 1 small onion, finely sliced, 9p

2 tbsp garlic, 6p

2 tbsp tomato puree or ketchup, 3p

1 tbsp paprika, 1p

1 chicken or beef stock cube, 3p

1 x 300g tin of mandarins, drained, 35p

1 x 400g tin of stewed steak, drained and rinsed, £1.56

a few pinches of chilli flakes, 1p

Tip the black beans into a large saucepan. Add the onions and garlic, tomato puree and paprika. Cover with 700ml water and crumble in the stock cube, then bring to the boil. Reduce to a simmer and cook for 30 minutes, until the beans have started to soften.

Add the mandarins and stewed steak to the pot. Cook for a further 20 minutes. Finish with a little chilli to taste, and serve.

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