Quick and Easy Feijoada
Hearkens back to the mission. Note that I’ve modified this recipe a bit for personal preference. At the end, thicken with a cornstarch slurry as needed. Optionally use creole seasoning or similar instead of salt to add some further spice. Goes great with some sriracha or other hot sauce too.
Yields: 6
Preparation time: 15
Cooking time: 15
Ingredients
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2 cups rice1 tablespoon olive oil1 medium onion6 strips of bacon, sliced into 1/2 inch pieces1/2 pound smoked pork or beef sausage, sliced into small rounds2 15 oz cans of unsalted black beans, do not drain2 cups chicken broth4 teaspoons garlic poder5-6 bay leaves2 teaspoon dried oreganosalt to taste
Directions
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Prepare and cook the riceDice the onionHeat a large pot over medium heat. Add olive oil and heat.Saute the onions until tender, 5-7 minutes or edges start to brownAdd the bacon and sausage and sauté until brown and crispy, about 4 minutes.