Campfire Feijoada Recipe

Name: Campfire Feijoada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, plus more for brushing; 1 red onion, finely chopped; 2 cloves (large) garlic, minced; 12 ounces andouille sausage, cut into 1/3-inch-thick rounds; 4 ounces spicy, smoked beef jerky, cut into 1/2-inch squares; 2 1/2 cups plus 2 tablespoons low-sodium beef broth; 1 bay leaf; 1/2 teaspoon dried oregano, crumbled; 2 cans ((30 ounces)) black beans, with liquid; 1 pound rice, precooked; 2 plantains, very ripe, peeled and sliced on the diagonal 1/2 inch thick

Servings: persons

2 tablespoons vegetable oil, plus more for brushing
1 red onion, finely chopped
2 cloves (large) garlic, minced
12 ounces andouille sausage, cut into 1/3-inch-thick rounds
4 ounces spicy, smoked beef jerky, cut into 1/2-inch squares
2 1/2 cups plus 2 tablespoons low-sodium beef broth
1 bay leaf
1/2 teaspoon dried oregano, crumbled
2 cans ((30 ounces)) black beans, with liquid
1 pound rice, precooked
2 plantains, very ripe, peeled and sliced on the diagonal 1/2 inch thick

1
In a large flameproof cast-iron casserole, heat the 2 tablespoons of oil. Add the onion and garlic and cook over moderate heat until softened. Stir in the andouille and beef jerky. Add 2 1/2 cups of the broth, the bay leaf and oregano and bring to a boil. Cook for 10 minutes, stirring frequently. Add the beans and their liquid and simmer for 15 minutes longer. Discard the bay leaf.
2
Meanwhile, light a grill. Mound the rice on the bottom half of a large sheet of nonstick heavy-duty foil. Fold the foil over the rice; fold up 2 of the sides and crimp. Pour the remaining 2 tablespoons of broth into the rice packet and crimp the remaining side. Set the packet on the grill and heat the rice until warm.
3
Brush the plantains with oil and grill over moderately high heat, turning once or twice, until lightly charred and tender, about 5 minutes. Carefully open the rice packet and serve with the feijoada and plantains.

832

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, plus more for brushing, 1 red onion, finely chopped, 2 cloves (large) garlic, minced, 12 ounces andouille sausage, cut into 1/3-inch-thick rounds, and more.

Yes, Campfire Feijoada falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Campfire Feijoada

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