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Vagem refogada
Vagem refogada: Brazilian green beans sautéed with garlic, onion and tomato for the marmita
In São Paulo and Rio, the marmita (lunch tin) that workers carry from home almost always has arroz, feijão, a protein and a simple legume refogado, and green beans cooked with garlic, onion and tomato are one of the most common. Refogar means to sauté gently in oil before the vegetables cook in their own steam. The common mistake is boiling the beans until army-green and floppy; they should stay bright and keep a little snap. Chef's tip: blanch for just 3 minutes, then finish in the pan, so they still taste fresh when reheated at work.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz green beanstopped and cut into 4 cm lengths
- 2 tbsp olive oil
- 1 small onionfinely chopped
- 2 cloves garlicfinely chopped
- 1 tomatoseeded and diced
- ½ tsp salt
- 1 tbsp fresh parsley (optional)chopped
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Method
0/4 doneStep 1: Cook 14 oz green beans in a pan of boiling salted water for 3 minutes, until bright green and just tender-crisp. Drain and run under cold water to stop the cooking.
3 minStep 3: Add 1 tomato and cook for 2 minutes until it softens.
2 minStep 4: Add the beans and ½ tsp salt and toss for 2 minutes, until hot and coated. Finish with 1 tbsp fresh parsley. Cool quickly, refrigerate, and pack with rice and beans; it keeps 3 days.
2 min
Nutrition per serving
- Calories
- 85 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 5 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vagem refogada take?
- About 22 minutes in total: 10 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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