Chef JJ Johnson’s feijoada-inspired stew of smoky, spicy black beans and lamb sausage is far from one-note. It’s also highly adaptable: Use whatever sausage or meat you have on hand.
Slideshow:More Hearty Stew Recipes
2 tablespoons olive oil
1 pound spicy lamb sausage, casings removed and meat crumbled
1 red onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
1 jalapeño, seeded and thinly sliced
4 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1 pound dried black beans, soaked overnight and drained
1 chipotle in adobo with sauce, minced
6 cups water
2 tablespoons lime juice
Steamed rice, chopped cilantro, and orange wedges, for serving
How to Make It
In a large enameled cast-iron Dutch oven or heavy pot, heat oil over moderately high heat. Add sausage and cook, stirring and breaking up any lumps, until browned, 6 to 8 minutes. Transfer sausage to a paper towel–lined plate to drain. Add the onion, carrot, celery, jalapeño, and 1/2 teaspoon salt to pot, and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add garlic and cumin, and cook, stirring, until fragrant, about 1 minute. Stir in beans, chipotle, and sausage. Add 6 cups water and bring to a simmer. Cook, covered, over moderately low heat until beans are tender, 1 hour and 30 minutes to 2 hours.
Mash some beans with the back of a fork to make the stew creamy, then stir in lime juice and season with salt. Serve stew over steamed rice with cilantro and orange wedges.
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