Quick Feijoada
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12
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Calories
195 kcal
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Course
Main Course
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Cuisine
Brazilian
Quick Feijoada
Description
This Quick Feijoada recipe starts with browning sliced andouille sausage and chopped bacon in olive oil to develop smoky, caramelized edges and render fat. Sautéed onions, garlic, tomatoes, and finely diced carrots are then cooked in the rendered fat until softened, forming a flavorful vegetable base. Canned black beans with their liquid and additional water are added along with a bay leaf and seasonings like kosher salt and red pepper flakes, contributing subtle heat.
After adding the cooked sausage and bacon back to the pot, the mixture is brought to a boil and then simmered gently to allow the flavors to meld and thicken. The stew highlights a balance of smoky, savory meat and mildly sweet vegetables with the creamy texture of black beans.
Quick Feijoada is a satisfying dish well-suited for a main course and pairs nicely with rice or crusty bread. It offers a rich and robust taste in a single-pot preparation that can be made in under an hour with canned beans.
Leftovers can be refrigerated in an airtight container for up to three days and reheated by microwaving or stovetop. The stew may thicken when stored; adding water or broth during reheating restores a saucier consistency. It can also be made a day in advance or frozen for up to a month, best thawed overnight in the refrigerator before reheating. Add chopped cilantro or parsley fresh at serving for brightness.
Ingredients
- 6 (15 ounce) black bean No Salt Added, canned, undrained
- 4 tablespoons extra virgin olive oil
- ½ cup water
- kosher salt (adjust to taste)
- ½ teaspoon red pepper flakes adjust to taste, or ground black pepper
- 2 (12 ounce) andouille sausage or smoked kielbasa, smoked pork, such as Aidells Cajun Style, cut crosswise ½ inch thick diagonally
- 5 lices Bacon , chopped
- 1 large yellow onion , chopped
- 4 garlic peeled and minced, cloves
- 1 poblano pepper chopped, or red bell pepper
- 2 Roma tomato diced
- 4 carrot finely diced
- 1 bay leaf
- cilantro chopped, or parsley, handful
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).
Notes
- Store leftover Feijoada in an airtight container in the refrigerator for up to 3 days.
- Reheat using a microwave or stovetop; add water or broth if it thickens after storage.
- Make the dish a day ahead, excluding fresh herbs, for developed flavors.
- For freezing, cool completely and store in a freezer-safe container for up to 1 month.
- Thaw frozen Feijoada overnight in the refrigerator before reheating.
- Add chopped cilantro or parsley just before serving for fresh flavor.
User Reviews
Overall Rating
5
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