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.
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.