Traditional Brazilian black bean stew (feijoada) can take quite some time to prepare. Considering I spend most of my time chasing after two small children, I’ve come up with this recipe for a very quick feijoada. This goes very well with white rice.
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8
Ingredients
- 2 strips bacon, diced
- ½ cup minced onion
- ½ cup minced green bell pepper
- 2 tablespoons chopped fresh cilantro (Optional)
- 2 cloves garlic, minced
- 1 bay leaf
- 2 (15 ounce) cans black beans, drained
- ½ cup chicken broth, or more as needed
- 1 teaspoon vinegar
- salt and ground black pepper to taste
- 1 dash hot sauce to taste (Optional)
Steps
- Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
- Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.
