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.


  • 2 cups rice
  • 1 tablespoon olive oil
  • 1 medium onion
  • 6 strips of bacon, sliced into 12 inch pieces
  • 12 pound smoked pork or beef sausage, sliced into small rounds
  • 2 15 oz cans of unsalted black beans, do not drain
  • 2 cups chicken broth
  • 4 teaspoons garlic poder
  • 5-6 bay leaves
  • 2 teaspoon dried oregano
  • salt to taste


  • Prepare and cook the rice
  • Dice the onion
  • Heat a large pot over medium heat. Add olive oil and heat.
  • Saute the onions until tender, 5-7 minutes or edges start to brown
  • Add the bacon and sausage and sauté until brown and crispy, about 4 minutes.
  • Add the can of black beans and cook for 1 more minute.
  • Add the chicken broth, garlic powder, bay leaves, oregano, and salt. Bring to a boil and then reduce heat to low.
  • Simmer for 15 minutes or until desired thickness.
  • Serve hot over rice.

Category: Entree

Cusine: Brazilian

Tags: RiceSlow cooker