Brazilian Black Bean Skillet Bake with Roasted Pumpkin, Minas Cheese and Orange Farofa

Name: Brazilian Black Bean Skillet Bake with Roasted Pumpkin, Minas Cheese and Orange Farofa
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.1 lb pumpkin, cubed; 2 tbsp olive oil; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1 cup yellow onion; 4 cloves garlic; 1 cup red bell pepper; 3 cups cooked black beans; 1/2 cup water; 1/4 cup fresh cilantro; 6 oz Minas cheese or firm fresh cheese; 3/4 cup toasted cassava flour; 2 tbsp butter; 2 tsp orange zest; 2 tbsp orange juice; 1/2 cup red onion; 1 tbsp olive oil; 1 tbsp white wine vinegar; 3 tbsp fresh parsley

An original recipe inspired by Brazilian flavors: a creamy spiced black bean base topped with roasted pumpkin, golden Minas-style cheese, and a crunchy orange-scented farofa with onion. Comforting, vibrant, and perfect as a main course.

25 minPrep

40 minCook

65 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

500 g pumpkin, cubed (peeled and cut into 3/4-inch cubes)
30 ml olive oil (divided)
8 g salt (or to taste)
2 g black pepper (freshly ground)
4 g sweet paprika
2 g ground cumin
150 g yellow onion (finely chopped)
12 g garlic (minced)
120 g red bell pepper (diced small)
500 g cooked black beans (1/2 cup de su líquido o agua / drained, reserve 1/2 cup cooking liquid or water)
120 ml water (to adjust texture)
15 g fresh cilantro (chopped)
180 g Minas cheese or firm fresh cheese (crumbled)
80 g toasted cassava flour (for farofa)
28 g butter
4 g orange zest (no white pith)
30 ml orange juice (freshly squeezed)
60 g red onion (thinly sliced)
15 ml olive oil (for the red onion)
15 ml white wine vinegar
10 g fresh parsley (chopped)

Nutrition facts

per serving

448 kcal

Calories

15.2 g

Protein

41.8 g

Carbs

25.1 g

Fat

10.4 g

Fiber

31.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss with 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, black pepper, sweet paprika, and cumin. Roast for 25 minutes, stirring halfway through, until tender and golden at the edges.
2
2. While the pumpkin roasts, heat 1 tablespoon (15 ml) olive oil in a large oven-safe skillet or a regular skillet over medium heat. Sauté the yellow onion for 4 to 5 minutes until softened. Add the garlic and red bell pepper and cook 3 minutes more.
3
3. Stir in the cooked black beans and 120 ml (1/2 cup) water or reserved bean liquid. Lightly mash some of the beans with a spoon to create a creamy texture. Cook for 5 minutes, season with the remaining 1/2 teaspoon salt, and mix in the fresh cilantro.
4
4. In a small skillet, melt the butter over medium-low heat. Add the toasted cassava flour and cook for 2 to 3 minutes, stirring constantly, until lightly golden. Add the orange zest and a pinch of salt, stir for 30 seconds, and remove from the heat.
5
5. In a bowl, mix the red onion with 1 tablespoon (15 ml) olive oil, orange juice, white wine vinegar, and fresh parsley. Let it sit while you finish the dish so it softens slightly.
6
6. If your skillet is not oven-safe, transfer the bean mixture to a baking dish. Arrange the roasted pumpkin on top, then scatter over the crumbled Minas cheese.
7
7. Bake at 220 °C / 425 °F for 10 to 12 minutes, until the cheese is hot and lightly golden in spots.
8
8. Remove from the oven and let rest for 3 minutes. Finish with the orange farofa on top and the dressed red onion. Serve hot.

Chef tips

For a creamier texture, mash a bit more of the beans before baking. If you want more contrast, roast the pumpkin until the edges are deeply caramelized.

Substitutions

You can replace Minas cheese with firm fresh cheese or panela. Cilantro can be swapped for parsley, and pumpkin can be replaced with kabocha or butternut squash.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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