Quick Feijoada

Name: Quick Feijoada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 serving
Ingredients: 6 (15 ounce) cans of No Salt Added Black Beans, undrained; 4 tablespoons extra virgin olive oil; ½ cup water; kosher salt; ½ teaspoon red pepper flakes or ground black pepper; 2 (12 ounce) smoked Andouille pork sausages such as Aidells Cajun Style, cut crosswise ½ inch thick diagonally; 5 lices Bacon; 1 large yellow onion; 4 garlic cloves; 1 poblano pepper or red bell pepper; 2 roma tomatoes; 4 carrots; 1 bay leaf; A handful of cilantro or parsley

User Reviews

5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
12
Calories
195 kcal
Course
Main Course
Cuisine
Brazilian

Quick Feijoada

Deacon Moody

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Craving the rich and comforting flavors of traditional Brazilian cuisine but short on time? Our quick and easy Feijoada recipe is the perfect solution! Feijoada, a beloved Brazilian dish, is known for its complex flavors but typically requires hours of cooking. However, with our time-saving variation, you can enjoy this delicious dish in just 30 minutes.

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Ingredients

Servings

6 (15 ounce) cans of No Salt Added Black Beans, undrained
4 tablespoons extra virgin olive oil
½ cup water
kosher salt (adjust to taste)
½ teaspoon red pepper flakes or ground black pepper (adjust to taste)
2 (12 ounce) smoked Andouille pork sausages such as Aidells Cajun Style, cut crosswise ½ inch thick diagonally or smoked kielbasa
5 lices Bacon , chopped
1 large yellow onion , chopped
4 garlic cloves , peeled and minced
1 poblano pepper or red bell pepper , chopped
2 roma tomatoes , diced
4 carrots , finely diced
1 bay leaf
A handful of cilantro or parsley , chopped

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Instructions

Slice the sausage crosswise ½ inch thick diagonally. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat, add sausage, and sauté, turning occasionally, until browned on all sides, about 5 to 6 minutes. Remove to a paper towel-lined plate; set aside.
In the same pot, add the bacon and cook over medium-high heat until crispy. Remove to a paper towel-lined plate; gently blot the sausages and bacon with additional paper towels to remove any visible oil; set aside.
In the same pot, heat the remaining olive oil over medium heat. Add the onions, garlic, tomatoes, garlic, and carrots and cook, occasionally stirring, until the vegetables are softened, about 10 to 20 minutes. Add a splash of water if needed.
Add the canned black beans (including the liquid), water, bay leaf, black pepper, sausages, and bacon to the pot. Bring the mixture to a boil. Reduce the heat to medium-low and let it simmer, stirring occasionally, until flavors have melded and slightly thickened, about 20 to 25 minutes more. Taste and add salt as needed to enhance the flavors. Stir in the chopped cilantro before serving (if using).

Equipments used:

Notes

How to Store & Re-Heat
To store leftover Feijoada, cool it and refrigerate it in an airtight container for up to 3 days. Reheat in the microwave for 1-2 minutes or on the stovetop until heated through. Note: The Feijoada may thicken after refrigerating or freezing, so adjust the consistency with water or broth as needed during reheating.
Make-Ahead & Freeze
Make Feijoada a day ahead, excluding cilantro/parsley. Cool, store in an airtight container, and refrigerate for up to 3 days. To freeze, allow it to cool completely, then transfer to a freezer-safe container or bag, removing as much air as possible. Label with the date and freeze for up to 1 month. When ready to use, thaw in the refrigerator overnight and reheat before serving, adding cilantro/parsley at the end.