20-Min Feijoada Bowl with Crispy Collards
Brazilianblack bean stew with pork sausage, rice, collard greens, farofa, and citrus — a weeknight shortcut that captures the soul of the classic without the all-day simmer.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- ¾ lb smoked pork sausage, sliced into rounds
- 2 cans (15 oz) canned black beans (drained and rinsed)
- 1 medium yellow onion, diced
- 4 cups collard greens, chopped
- 1.5 cups cooked white rice
- ½ cup farofa (toasted cassava flour)
- 1 whole orange, sliced into wedges
- ¾ cup beef broth
Instructions
- 1
Brown sausage slices in a large skillet over medium-high heat until edges crisp, about 4 minutes. Transfer to a plate.
- 2
Add diced onion to the same skillet and sauté until soft and translucent, about 3 minutes.
- 3
Pour in black beans and beef broth, stirring to combine. Return sausage to skillet and simmer 4 minutes.
- 4
Stir in collard greens and cook until wilted and tender, about 2 minutes.
- 5
Divide rice among bowls, ladle feijoada on top, sprinkle farofa across the surface, and serve with orange wedges.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- ladle
- bowls
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