Feijoada – Brazilian Black Bean & Meat Stew
Feijoada is a very popular stew of beans with beef and pork. The stew has lots of variations in several different countries but Brazilians make it superb with spicy & smokey sausages and always lovely black beans! This is an ultimate comforting dinner during the chilly season.
Recipe Video
Ingredients
- 500 g New Zealand Fresh Pork pork leg cut into chunks
- 500 g Pure South beef brisket cut into chunks
- 2 onions sliced
- 3 cloves garlic crushed
- 3 tbsp Olivado Avocado Cooking Oil
- 100 g free range streaky bacon sliced
- 3 chorizo sausages sliced
- 1 red chilli thinly sliced
- 1 orange juice and zest
- 2 bay leaves
- 1 tbsp DYC White Wine Vinegar
- 1 can 400g Chantal Organics chopped tomatoes
- 1 1/2 cups beef stock
- 1 can 400g Chantal Organics black beans, drained
- A handful Superb Herb coriander
To serve
- 2 mini capsicums sliced
- 1 orange cut into quarters
- Superb Herb coriander leaves
- Cooked white rice
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1
Heat oil in a large skillet over medium-high heat. Working in batches, brown the pork and beef all over and transfer to the slow cooker pot.
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2
In the same skillet, saut? onion and garlic until translucent. Place in the slow cooker pot over meat.
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3
Add bacon, chorizo, chilli, orange juice and zest, vinegar, tomatoes, bay leaves and stock into the slow cooker. Cook on high for 3-4 hours or low for 4-5 hours.
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4
Mix black beans in the pot and season to taste. Cook for a further 30 minutes-1 hour.
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5
Serve over steamed white rice garnished with coriander. Squeeze orange over the top just before eating.
