Name: Feijoada de Legumes (vegetable feijoada)
Total time: 55 min
Yield: 4
Cuisine: Portuguese
Ingredients: 600 g Canned kidney beans; 2 un Carrot; 200 g Cabbage; 200 g Pumpkin; 1 un Onion; 3 dentes Garlic; 2 un Tomato; 40 ml Olive Oil; 2 folhas Bay Leaf; 1 c/ch Paprika; 2 c/ch Salt; 340 g Long-grain rice

Method

Gently sauté the onion, garlic and chopped tomatoes in the olive oil over medium heat, with the bay leaves and paprika, and let it cook down for 8 to 10 minutes, until the tomato falls apart.
Add the sliced carrot and the pumpkin in 2 cm cubes and stir them into the sautéed vegetables for 3 minutes.
Add the 600 g of drained cooked red beans and about 400 ml of hot water, enough to cover. Season with half the salt.
Stew over low heat for 20 minutes, stirring now and then, until the carrot and pumpkin are tender and the broth has body.
Add the finely shredded cabbage and cook, uncovered, for a further 8 minutes.
While the stew simmers, bring 700 ml of water to the boil with the remaining half of the salt. Add the 340 g of long grain rice, cover and cook over low heat for 12 to 15 minutes. Rest, covered, for 5 minutes and serve with the stew.