Fast Feijoada Recipe

Name: Fast Feijoada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 1/2 pounds slab bacon, cut into large chunks; 1 large white onion, coarsely chopped; 4 garlic cloves, thinly sliced; 2 jalapeno or serrano chiles; 1 pound dried black beans, sorted and rinsed; 1/2 pound serrano ham, cut into 1-inch chunks; 2 thyme sprigs; 1 bay leaf; 8 cups water; 1 pound andouille or kielbasa sausage, cut into 2-inch pieces; Steamed white rice, for serving

Servings: persons

1 tablespoon extra-virgin olive oil
1 1/2 pounds slab bacon, cut into large chunks
1 large white onion, coarsely chopped
4 garlic cloves, thinly sliced
2 jalapeno or serrano chiles
1 pound dried black beans, sorted and rinsed
1/2 pound serrano ham, cut into 1-inch chunks
2 thyme sprigs
1 bay leaf
8 cups water
1 pound andouille or kielbasa sausage, cut into 2-inch pieces
Steamed white rice, for serving

1
In a large enameled cast-iron casserole or Dutch oven, heat the olive oil.
2
Add the slab bacon and cook over moderately high heat, turning once or twice, until browned and crisp, about 8 minutes.
3
Transfer to a plate.
4
Reduce the heat to low.
5
Add the onion, garlic and chiles to the casserole and cook until just softened, about 5 minutes.
6
Add the bacon, beans, serrano ham, thyme sprigs and bay leaf.
7
Pour in the water and bring to a boil.
8
Cover and simmer over low heat, stirring occasionally, until the beans are nearly tender, about 1 hour and 15 minutes.
9
Add the sausage to the casserole and cook, uncovered, until the beans are tender and the broth is slightly thickened, about 30 minutes.
10
Discard the chiles, thyme sprigs and bay leaf.
11
Ladle the feijoada into shallow bowls and serve with rice.

1405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 1/2 pounds slab bacon, cut into large chunks, 1 large white onion, coarsely chopped, 4 garlic cloves, thinly sliced, and more.

Yes, Fast Feijoada falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Fast Feijoada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions