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.