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.

500g New Zealand Fresh Pork pork leg, cut into chunks
500g Pure South beef brisket, cut into chunks
2 onions, sliced
3 cloves garlic, crushed
3 tbsp Olivado Avocado Cooking Oil
100g 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 ½ 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

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.
In the same skillet, sauté onion and garlic until translucent. Place in the slow cooker pot over meat.
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.
Mix black beans in the pot and season to taste. Cook for a further 30 minutes–1 hour.
Serve over steamed white rice garnished with coriander. Squeeze orange over the top just before eating.
Print Friendly, PDF & Email