25-Min Weeknight Feijoada
Smoky pork and black beans in a bold, garlicky broth, ready in under 30 minutes. Serve with crispy collards, citrus, and fresh chili for the full Brazilian spread.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 22g
Ingredients
- 12 oz smoked pork sausage, sliced into 1/2-inch rounds
- 2 cans (15 oz each) canned black beans, drained and rinsed
- 1.5 cups beef broth
- 4 cloves garlic, minced
- 2 whole red chili peppers, sliced (or 1 tsp red pepper flakes)
- 4 cups collard greens, coarsely chopped
- 2 whole oranges, sliced into wedges
Instructions
- 1
Heat oil in a large skillet over medium-high. Add sausage and cook until edges brown, ~3 minutes.
- 2
Stir in garlic and chili peppers, cooking until fragrant, about 30 seconds.
- 3
Add black beans and broth, bring to a simmer. Cook 8 minutes until the broth darkens slightly.
- 4
In a separate skillet over medium-high, sauté collard greens with salt until edges crisp, ~4 minutes.
- 5
Divide stew and greens among bowls. Serve with orange wedges and extra sliced chili on the side.
Tools you’ll need
- large skillet (12-inch)
- separate medium skillet (10-inch)
- wooden spoon
- bowls
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