| 0.25 | cup | Olive Oil |
| 2.5 | unit | onion |
| 0.5 | tsp | salt |
| 1.5 | tsp | garlic powder |
| 3 | unit | bay leaves |
| 0.67 | tbsp | ground coriander |
| 0.67 | tbsp | gound cumin |
| 1.5 | tsp | smoked paprika |
| 0.67 | tbsp | oregano |
| 0.5 | tsp | pepper |
| 8 | cup | canned black beans |
| 3 | cup | water |
| 2 | unit | vegetable stock cube |
| 0.88 | lb | smoked sausage (andouille or kielbasa) |
| 0.46 | lb | vegetarian smoked sausage |
| 5 | clove | garlic |
| 3 | unit | tomatoes |
| 1 | unit | bell pepper |
| 0.3 | tsp | butter |
!! Don't add too much water/liquid at once, add more to adjust for consistency
1. Chop onion, garlic and slice sausages.
2. Making two batches! In a large stock pot over medium heat add the oil and fry sausages, take out once browned.
3. If needed, add more oil to the pan. On medium-high, sauté onion and garlic until tender and translucent, about 4 minutes. Add tomatoes and bell peppers and cook for another 3 minutes. Add spices and seasonings.
4. Place canned beans and liquid to the pot along with sausages, salt, and pepper, butter, and stock cubes.
5. Bring the mixture to a boil and reduce the heat to low. Cover and simmer until liquid is thickened.
6. Remove the bay leaves. If you'd like to thicken the sauce you can blend it a little, no more than half a cup. Serve
https://muybuenocookbook.com/brazilian-feijoada/
https://www.thefieryvegetarian.com/brazilian-black-beans-feijoada/