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I have taken some liberties with this recipe. It is based on a traditional Brazilian stew as the base but I have tweaked it a bit here and there. The traditional Feijoada has as many versions as there are cooks, but in Brazil it almost always has black beans and always has a mixture of salted, smoked and fresh meats.  Some versions are a little spicy from the sausages, others much milder. Some people’s feijoada are thick “eat-it-with-a-fork” versions, others, more like a traditional stew. Either way it’s traditional to serve this stew with white rice.

Serves 6


3 tablespoons olive oil
6 to 8 chicken pieces (I used skinless thighs and drumsticks)
3 spicy sausages or chorizo cut into slices
6 cloves of garlic, crushed
2 large onions, chopped
2 red peppers, seeded and chopped
250 ml / 1 cup water
400 g / 14 oz can of mixed or black beans
1 tablespoon tomato paste
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
Small bunch of coriander / cilantro, chopped


In a large pot, heat the oil
Brown the chicken pieces on all sides
Remove the chicken and set aside
Sauté the chorizo, garlic, onions and red peppers for about 3 minutes
Do not allow them to brown
Add the tomato paste, paprika and cayenne pepper
Return the chicken to the pot
Add the water, cover and simmer foe about 30 to 40 minutes
Add the beans and with the lid removed, continue to cook until almost all the liquid has evaporated, stirring occasionally
Add the cilantro