Feijoada Rice Bowl with Crispy Sausage and Lime

Heat a drizzle of olive oil in a Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the minced garlic and diced bell pepper. Cook for another 2 minutes until fragrant and the pepper begins to soften.

Stir in the paprika and cumin, cooking for 30 seconds to bloom the spices.

Add the black beans and diced tomato. Season with salt and stir everything together. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the flavors meld and the stew thickens slightly.

Rinse the white rice under cold water until the water runs clear. Combine with 3 cups water and salt in a medium pot. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and cook for 15 minutes until the water is absorbed and the rice is tender.

Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage links and cook, turning occasionally, until golden brown. Insert a calibrated food thermometer into the thickest part of the sausage — it must reach an internal temperature of 160°F (71°C) to ensure food-safe doneness. This typically takes about 8 minutes total, but verify with a thermometer.

Transfer to a cutting board and slice each link into rounds. Return the rounds to the hot skillet and cook until crispy on both sides, about 2 more minutes per side.

Divide the fluffy white rice among four bowls. Ladle the hot black bean stew over the rice, letting it pool around the grains.

Top each bowl with a portion of the crispy sausage rounds.

Finish with a generous handful of fresh cilantro leaves and serve with lime wedges on the side for a bright, tangy squeeze over the bowl.