28 May 2008

Feijoada Chiles

Sorry about the quality of this photo- I couldn't find my camera so had to use my cell phone.

I love sausage. I love beans. Put them together and stuff them in a chile, really what more could you want in a dinner. The feijoada in the title refers to the style of the cooked black beans. I have no pretensions that this really resembles the Brazilian national dish, but since I've never had it I can pretend.

This dish comes together really quickly. The only thing that takes a little bit of time is roasting the chiles. I do them 2 at a time, directly on the gas burners of the stove, but you could also use the broiler. After they're blackened, pop them in a paper bag for a few minutes and let them steam a bit- that will make it easier to peel the skin off. Cut them open, remove the seeds and spoon in the beans and bake for 15 minutes. Top with a bit of cheese (it actually doesn't add that much flavor but it does make the dish more visually appealing) and it's ready to go. Serve it with some rice or tortillas and you've got a complete meal.

Recipe after the jump.

Feijoada Chiles
Adapted from Cuisine at Home
Serves 4 for dinner, 8 as a first course

4-8 chiles (hungarian wax, poblano but not bell), roasted with skins removed
6 oz. turkey kielbasa, cubed
1 T. olive oil
1 small onion diced
1 t. oregano leaves
3 cloves garlic, minced
1, 28oz. can black beans, drained and rinsed
1.5 C. water
pinch of chicken bouillon
hot sauce, to taste
1/2 C. goat or feta cheese (optional)

- Saute kielbasa over medium high heat in a non-stick skillet to brown. Set aside.

- Add olive oil and onion, saute till softened. Add in garlic and spices, cook for about a minute or until you can smell the garlic. Add beans, broth and bouillon and simmer for 10 minutes until there is little liquid left.

- Use a potato masher or spoon and mash the beans (in the pan) to your desired consistency.

- Stuff each chile with the bean mixture and bake for 15 minutes. Top with cheese and serve

Note: The leftover beans are absolutely delicious on their own or in a tortilla.

5 comments:

JennDZ - The Leftover Queen said...

Whoa! That sounds really really good! I love all the ingredients!

Pixie said...

Lovely dish- thanks for stopping over. I tell you, there are some days I wish I'd just swap over to using my mobile phone for photos. ;)

Cynthia said...

Sausage and beans - big time yummy!

kittie said...

Wow - these are sooooooooo right up my street!!! =)

In the past I've wrapped roasted bell peppers in clingfilm to do the steamy bit - it really does help add to the sweetness as well as making them easier to peel!!

Jen said...

Jenn and Pixie- thanks for the comments... I don't think I'm quite ready to swap out my camera for my phone just yet.

Cynthia- There is something about sausage and beans that's just so good together, it's on of my favorites.

Kittie- I never thought about using clingwrap to steam the peppers before- that would be really handy.