Feijoada

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

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Nutritional Information

Amount per serving
  • Calories: 415
  • Calories from fat: 26%
  • Fat: 12.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 3.1g
  • Protein: 28.6g
  • Carbohydrate: 50.6g
  • Fiber: 8.9g
  • Cholesterol: 43mg
  • Iron: 5.3mg
  • Sodium: 1250mg
  • Calcium: 86mg

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

  1. 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.
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