Kathie Lee & Hoda: Dana Cowin Campfire Feijoada Recipe


Kathie Lee & Hoda: Dana Cowin Interview

Kathie Lee Gifford and Hoda Kotb are gathered around the campfire for some kicked-up outdoor eats. They are reinventing the art of cookout and who better to show them how it’s done than Dana Cowin, Editor-In-Chief at Food & Wine Magazine. She shared her recipe for Campfire Feijoada.

If you enjoy this recipe, check out Dana’s other recipes: Campfire Biscuit S’mores and Double Grilled Antipasto Sandwiches. These are great recipes for families that love to hit the outdoors during the summer months. Also, a great way to get the family working together while everyone is on vacation!


Dana Cowin: Campfire Feijoada Recipe

Kathie Lee and Hoda talked with Dana Cowin from Food & Wine Magazine, who shared her recipe for Campfire Feijoada.

Kathie Lee and Hoda talked with Dana Cowin from Food & Wine Magazine, who shared her recipe for Campfire Feijoada.


  • 1 bay leaf
  • 1/2 teaspoon dried oregano, crumbled
  • 2 cans black beans with liquid
  • 1 pound precooked rice
  • 2 very ripe plantains, peeled and sliced on the diagonal 1/2 inch thick
  • 2 tablespoons vegetable oil, plus more for brushing
  • 1 red onion, finely chopped
  • 2 large garlic cloves, 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. In a large flameproof cast-iron casserole, heat the two tablespoons of oil
  2. Add the onion and garlic and cook over moderate heat until softened
  3. Stir in the andouille and beef jerky
  4. Add 2 1/2 cups of the broth, the bay leaf and oregano and bring to a boil
  5. Cook for ten minutes, stirring frequently
  6. Add the beans and their liquid and simmer for 15 minutes longer
  7. Discard the bay leaf
  8. Meanwhile, light a grill
  9. Mound the rice on the bottom half of a large sheet of nonstick heavy-duty foil
  10. Fold the foil over the rice; fold up two of the sides and crimp
  11. Pour the remaining two tablespoons of broth into the rice packet and crimp the remaining side
  12. Set the packet on the grill and heat the rice until warm
  13. Brush the plantains with oil and grill over moderately high heat, turning once or twice, until lightly charred and tender, about five minutes
  14. Carefully open the rice packet and serve with the feijoada and plantains


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