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.
Ingredients
- 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
Directions
- In a large flameproof cast-iron casserole, heat the two 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 ten minutes, stirring frequently
- Add the beans and their liquid and simmer for 15 minutes longer
- Discard the bay leaf
- 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 two of the sides and crimp
- Pour the remaining two tablespoons of broth into the rice packet and crimp the remaining side
- Set the packet on the grill and heat the rice until warm
- Brush the plantains with oil and grill over moderately high heat, turning once or twice, until lightly charred and tender, about five minutes
- Carefully open the rice packet and serve with the feijoada and plantains
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