Feijoada

5 Reviews
ADD YOUR REVIEW
Yield
7 servings (serving size: 1 cup)
April 2001
RECIPE BY Cooking Light

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

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

Nutritional Information

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

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.

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Ratings & Reviews

sukeedog's Review

Jrtjmu
October 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).

Evamar's Review

sukeedog
November 12, 2012
N/A

GayleR's Review

GayleR
May 24, 2011
This was good and very easy. We served it with a tossed salad and fresh melon.

gunnercade's Review

Evamar
January 31, 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.

Jrtjmu's Review

gunnercade
November 06, 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.