Traditional Feijoada is a stew of beans with several meats and takes a lengthy amount of time to make which is why it is predominantly prepared on the weekends and special holidays. Ask any Brazilian and they will tell you this is the national dish for their country, without a doubt. In this recipe, we bumped up the veggie content, used chicken sausage and cut the cooking time to a fraction. Consider putting this on your Thanksgiving table this year.


• 2 tablespoons olive oil
• 1 medium yellow onion
• ½  red bell peppers, coarsely chopped
• ½ yellow bell peppers, coarsely chopped
• ½ yellow bell peppers, coarsely chopped
• 2 cloves garlic, crushed
• 2 cups sliced mushrooms
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 6 cups chicken stock
• 1 tablespoons lime juice, half lime
• 3 bay leaves
• 1 medium sweet potatoes, cubed
• 1 pound chicken sausage, sliced crosswise
• 2 – 15.5 ounce cans black beans (drained and rinsed)
• 2 plum tomatoes, chopped
• Salt and pepper to taste


1. Heat olive oil and over medium heat sauté onions, peppers, garlic and mushrooms until tender.  
2. Lower heat and stir in crushed red pepper flakes, cumin, thyme and tomato paste. Then add chicken stock, lime juice and bay leaves. Bring to a boil.
3. While boiling, using a potato masher, mash about 1/3 of the black beans.
4. Add to pot, diced sweet potatoes, chicken sausage and beans. Simmer for 30 minutes.
5. Discard bay leaves before serving. Add salt and pepper to taste if desired. Garnish with chopped tomato.

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Cooking Tips

1. Make a day ahead for an even deeper flavor.
2. Chop all veggies, sweet potato and sausage before you begin cooking.

Serves 6-8 as a main dish or 12-16 as a side dish.

Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.

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