Name: Campfire Feijoada
Yield: 4
Ingredients: 2 tbsp. vegetable oil -; Vegetable oil -; 1 red onion -; 2 clove garlic -; 12 oz. andouille sausage -; 4 oz. spicy, smoked beef jerky -; 2 1/2 c. low-sodium beef broth -; 2 tbsp. low-sodium beef broth -; 1 bay leaf -; 1/2 tsp. dried oregano -; 2 can black beans -; 1 lb. precooked rice -; 2 plantains -

Recipe information

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Ingredients for - Campfire Feijoada

1. 2 tbsp. vegetable oil -

2. Vegetable oil -

3. 1 red onion -

4. 2 clove garlic -

5. 12 oz. andouille sausage -

6. 4 oz. spicy, smoked beef jerky -

7. 2 1/2 c. low-sodium beef broth -

8. 2 tbsp. low-sodium beef broth -

9. 1 bay leaf -

10. 1/2 tsp. dried oregano -

11. 2 can black beans -

12. 1 lb. precooked rice -

13. 2 plantains -

How to cook deliciously - Campfire Feijoada

1. Stage

In a large flameproof cast-iron casserole, heat the 2 tablespoons of oil. Add the onion and garlic and cook over moderate heat until softened. Stir in the andouille and beef jerky. Add 2 1/2 cups of the broth, the bay leaf, and oregano and bring to a boil. Cook for 10 minutes, stirring frequently. Add the beans and their liquid and simmer for 15 minutes longer. Discard the bay leaf.

2. Stage

Meanwhile, light a grill. Mound the rice on the bottom half of a large sheet of nonstick heavy-duty foil. Fold the foil over the rice; fold up 2 of the sides and crimp. Pour the remaining 2 tablespoons of broth into the rice packet and crimp the remaining side. Set the packet on the grill and heat the rice until warm.

3. Stage

Brush the plantains with oil and grill over moderately high heat, turning once or twice, until lightly charred and tender, about 5 minutes. Carefully open the rice packet and serve with the feijoada and plantains. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.