Feijoada

Three bowls of meat stew on white rice topped with green herb.

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 & smoky sausages and always lovely black beans! This is an ultimate comforting dinner during the chilly season.

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Prep Time 20

Cook Time 6

Total Time 6 20

Course Dinner

Cuisine Brazilian

Servings people

Ingredients

500 g pork leg cut into chunks
500 g 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 Chantal Organics chopped tomatoes 400g
1 ½ cups beef stock
1 can Chantal Organics black beans 400g, drained
A handful Superb Herb coriander

To serve

2 mini capsicums sliced
1 orange cut into quarters
Superb Herb coriander leaves
cooked white rice

Instructions

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, saute 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.