Feijoada de Legumes (vegetable feijoada)

Method

1. Make a refogado with 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.
2. Add the sliced carrot and the pumpkin in 2 cm cubes and turn them through the refogado for 3 minutes.
3. Add the 600 g of drained cooked red beans and about 400 ml of hot water, enough to cover. Season with the salt.
4. Stew over low heat for 20 minutes, stirring now and then, until the carrot and pumpkin are tender and the broth has body.
5. Add the finely shredded cabbage and cook, uncovered, for a further 8 minutes.
6. While the feijoada finishes, cook the rice: bring 700 ml of salted water to the boil, add the 340 g of long-grain rice, cover and cook over low heat for 12 minutes, then take off the heat and leave to stand for 5 minutes. Serve the feijoada with the rice.