4 people
For the feijoada
- 320 g garbanzo beans
- 1 tablespoon olive oil
- 1⁄2 onion
- 1 clove of garlic
- 200 g pumpkin
- 120 g savoy cabbage
- 1 tomato
- 1/2 teaspoon powdered ginger
- 1 teaspoon thyme
- 1 teaspoon salt
For the rice
- 1⁄2 onion
- 1 tablespoon olive oil
- 1 clove of garlic
- 280 g of needle rice
- Thyme to taste
- 1 teaspoon salt
Feijoada
- Soak the beans the day before. Boil in water until tender. Set aside.
- In a pan, add the olive oil, chopped onion and garlic until golden brown.
- Add the ginger and the pumpkin, peeled and cut into small cubes. Leave to sauté.
- Add the beans and julienned savoy cabbage. Add the pureed tomatoes and cover with water. Season with salt. Cover and leave to simmer.
Rice
- Stew the onion and chopped garlic in olive oil. Add water and when it comes to the boil add the thyme and rice. Leave to cook.
- Season with salt and taste.
