We've streamlined Brazil's most famous dish and added chipotle chiles to give it a smoky, peppery flavor.
2 1/2 teaspoons olive oil
2 cups chopped onion
1 teaspoon dried thyme
4 garlic cloves, minced
1 (15.75-ounce) can fat-free, less-sodium chicken broth
4 (15-ounce) cans black beans, rinsed and drained
2 canned chipotle chiles in adobo sauce, chopped
1 pound turkey kielbasa, thinly sliced
2 tablespoons chopped fresh parsley
How to Make It
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, thyme, and garlic; sauté 5 minutes. Stir in broth, scraping pan to loosen browned bits. Add the beans, chiles, and kielbasa. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Sprinkle each serving with parsley.
Simple to prepare and very tasty - especially with corn bread crumbled on top! It's HEAVY on the beans, though - beware. We often sub other chicken/turkey sausages for the kielbasa (e.g. Aidell's Smoked Andouille).
This is a keeper, and it probably would have been even better if I had kielbasa. I made it with sweet Italian turkey sausage, but added ground chipotle to increase heat and smokiness. I also added, for color and health, 1 cup corn and some sliced roasted red peppers. I made it more 'soupy' with chicken broth. I am pretty sure it's not authentic feijoada, but it made for a great, healthy, satisfying dinner.