My extended family always gets together for a potluck on Christmas Eve. 20 years ago, we decided that it would be fun to choose a different country each time and have everyone try cooking recipes from that country. The year we chose Brazil was really outstanding and the first time I made Feijoada. That was also the year of our fabled introduction to the national drink of Brazil, Caiparinha’s, which is another story altogether. This dish is a very simplified version, but we love it.
1 Tbsp olive oil
1 1/2 onion, chopped
4 cloves garlic, crushed
1 tsp dried thyme
Saute together for 10 minutes.
4 cans black beans, rinsed and drained or 1 lb. black beans, soaked and cooked the night before
1 lb. kielbasa sausage, cut into small bite-sized pieces
2 cups of chicken broth
2 chipotle peppers, chopped fine
1 1/2 tsp salt
1/2 tsp black pepper
2 bay leaves.
Add all to onions, and cook on low heat for 25 minutes.
Serve on white rice, garnished with diced fresh parsley