Feijoada

recipe
We've streamlined Brazil's most famous dish and added chipotle chiles to give it a smoky, peppery flavor.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 415
Caloriesfromfat 26 %
Fat 12.2 g
Satfat 3.5 g
Monofat 4.9 g
Polyfat 3.1 g
Protein 28.6 g
Carbohydrate 50.6 g
Fiber 8.9 g
Cholesterol 43 mg
Iron 5.3 mg
Sodium 1250 mg
Calcium 86 mg

Ingredients

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

Preparation

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.

April 2001
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