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.

Note:

April 2001
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