⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

🍽 Ingredients

• 1 cup Dried black beans
• 4 ounces Chorizo sausage
• 4 ounces Portuguese linguiça sausage
• 1 medium Onion
• 2 cloves Garlic
• 1 medium Bell pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 2 Bay leaves
• 1/2 teaspoon Red pepper flakes
• 4 cups Chicken broth
• 2 tablespoons Tomato paste
• 1/2 cup, pitted Kalamata olives
• 2 tablespoons Fresh lemon juice
• to taste Salt and pepper
• for garnish Fresh parsley or cilantro

📖 Instructions

1. First things first, darlings! Let's prep those beans. If using dried beans (and you should for the best flavor!), rinse them thoroughly and soak them in plenty of cold water for at least 6 hours, or better yet, overnight. Trust me on this, it makes all the difference.
2. Next, drain those soaked beans and add them to your large Dutch oven. Cover them generously with fresh water—about 4 inches above the beans—and bring to a rolling boil. Once boiling, reduce the heat to a gentle simmer and let them cook until tender, about 1-1.5 hours, or until they're easily mashed with a fork. If you used canned beans, skip this step and proceed to the next!
3. While your beans are happily simmering, let's chop up the chorizo! Slice it into 1/2-inch thick rounds. Don't be shy, the more chorizo, the merrier (within reason, of course!). We're aiming for a delightful balance of flavors and textures.
4. In a separate pan, heat a tablespoon of olive oil over medium heat. Add the chopped chorizo and cook until it's nicely browned and slightly crispy. Set it aside—we'll be reuniting it with the beans later.
5. Now for the star of the show—the sausages! Slice them into 1-inch thick rounds. Don't worry if they aren't perfectly uniform. Rustic charm is totally acceptable in our culinary adventures.
6. Add the sliced sausages to the same pan where you cooked the chorizo, using the leftover chorizo oil or adding a fresh tablespoon of olive oil if needed. Brown the sausages on all sides—this will enhance their flavor tenfold!
7. Once the sausages are beautifully browned, add them to your Dutch oven with the simmering beans. Stir gently to combine.
8. Now it’s time for the vegetables! Chop the onion, garlic, and bell pepper into roughly 1/2-inch pieces. Add the onions and bell peppers to the dutch oven, stirring to combine. Then add the garlic; cooking time is just a couple of minutes, until fragrant.
9. Time for the herbs and spices! Add the smoked paprika, oregano, bay leaves, and a pinch of red pepper flakes (adjust to your spice preference). Stir everything together. This is the point where the kitchen is going to smell absolutely heavenly.
10. Pour in the chicken broth and tomato paste; simmer until the vegetables are tender and the flavors are all singing together—this might take anywhere from 20-30 minutes. I know, it takes some patience, but the waiting is oh-so-worth it.
11. Add the chorizo back into the pot, stir well, and add the olives and lemon juice just before serving. Season generously with salt and pepper. Give it a taste test—is it perfect? If not, adjust the seasonings. Remember, cooking is a journey, not a destination!
12. Finally, serve your delicious Feijoada! Garnish generously with fresh parsley or cilantro, and a squeeze of lemon juice just before serving. I highly recommend serving it with a side of crusty bread for dipping—that rich broth is just too good to waste!

📝 Notes

• For a richer flavor, use bone-in sausages. Don’t be shy with the spices! Adjust the amounts to your taste. Leftovers taste even better the next day; let the flavors meld overnight in the fridge!