Campfire Feijoada

Name: Campfire Feijoada
Ingredients: 2 tablespoons vegetable oil, plus more for brushing; 1 red onion, finely chopped; 2 cloves (large) garlic, minced; 12 ounces andouille sausage, cut into 1/3-inch-thick rounds; 4 ounces spicy, smoked beef jerky, cut into 1/2-inch squares; 2 1/2 cups plus 2 tablespoons low-sodium beef broth; 1 bay leaf; 1/2 teaspoon dried oregano, crumbled; 2 cans ((30 ounces)) black beans, with liquid; 1 pound rice, precooked; 2 plantains, very ripe, peeled and sliced on the diagonal 1/2 inch thick

11 ingredients

3 steps

Ingredients

2 tablespoons vegetable oil, plus more for brushing
1 red onion, finely chopped
2 cloves (large) garlic, minced
12 ounces andouille sausage, cut into 1/3-inch-thick rounds
4 ounces spicy, smoked beef jerky, cut into 1/2-inch squares
2 1/2 cups plus 2 tablespoons low-sodium beef broth
1 bay leaf
1/2 teaspoon dried oregano, crumbled
2 cans ((30 ounces)) black beans, with liquid
1 pound rice, precooked
2 plantains, very ripe, peeled and sliced on the diagonal 1/2 inch thick

Directions

1

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

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

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.