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.

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Ingredients

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

Directions

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.
2
In the same skillet, sauté onion and garlic until translucent. Place in the slow cooker pot over meat.
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.
4
Mix black beans in the pot and season to taste. Cook for a further 30 minutes–1 hour.
5
Serve over steamed white rice garnished with coriander. Squeeze orange over the top just before eating.