Feijoada
We've streamlined Brazil's most famous dish and added chipotle chiles to give it a smoky, peppery flavor.
Recipe by Cooking Light April 2001
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10/04/2014
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).
05/24/2011
This was good and very easy. We served it with a tossed salad and fresh melon.
01/30/2010
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.
11/05/2008
My husband and love this recipe--it's an ol' standby! It's very economical and tastes even better the next day. We generally serve it over rice or with corn bread and a nice green salad.
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