Brazilian Feijoada

Preparation

1. Cook the brown rice as per the back of pack instructions.
2. Bring a large pan of salted water to the boil, add the cavolo nero cabbage, bring back to the boil, then cook for 4-5 minutes until just tender. Drain well, press out any excess liquid
3. Melt the vegan butter in a small frying pan over a medium heat. Add the paprika and garlic, let it sizzle for 1 minute, then add the lemon juice and quickly tip onto the cavolo nero. Season and toss well
4. Cook the Whitworths Protein by Nature Brazilian Smoky Beans pouch as per back of pack instructions
5. Plate up the rice, cabbage and beans spooning over any remaining garlic paprika butter