Slow Cooker Brazilian Style Beef and Black Beans

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I love my slow cooker. Put dinner in and leave it. It’s ready when you get home. And this dish is so easy and so delicious you’ll make it many times. Feijoada is a stew from Brazil. Like many traditional dishes there are many versions. The one thing that is always the same is the black beans. This is my version of feijoada and it was a huge hit with my family. Give it a try! Make your own adjustments – but make sure you add those beans!

black beans

Here’s How to Do it:

Cut the beef into 1 to 1-1/2 inch cubes.

black beans

Heat the 1 Tablespoon of olive oil in a heavy skillet and use it to brown the beef.

black beans

Slice the linguica

and prep the rest of the ingredients.

Add all the ingredients except the garnishes and one can of black beans into a slow cooker (crockpot), saving out 1/4 cup of the orange juice. Puree the third can of beans and the water it comes in.

Stir – Cook on low for about 6 hours.

Turn the heat to high, stir in the pureed black beans and an additional 1/4 cup orange juice. Cook for another 15 to 20 minutes.

Serve hot over long grain rice –

and garnish with orange slices, chopped parley and minced hot red pepper.

It’s that easy!

© Copyright 2020 The Lazy Gastronome

Slow Cooker Brazilian Style Beef and Black Beans

Super easy slow cooker meal. Hearty and delicious.

Course: Main Course, main dish
Cuisine: Brazil, Brazilian, south american
Keyword: beans, beef, black beans, brown rice, crockpot, orange juice, oranges, slow cooker
Author: HelenFern
Ingredients
  • 1 Tablespoons olive oil
  • 1 pound beef round tips, cut into 1 inch cubes
  • 11 oz linguica sausage, sliced
  • 1 cup cooked pork cut into cubes (great for leftovers)
  • 1 cup chopped onions
  • 1 14-oz can fire roasted tomatoes
  • 3 to 4 cloves minced garlic (about 1 Tablespoons
  • 3 14-oz cans black beans 2 of them drained
  • 1 Tablespoon chili powder
  • 3/4 cup fresh squeezed orange juice
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 cup chicken broth
  • 2 Tablespoons red wine vinegar
  • 4 cups cooked rice
Garnishes
  • thinly sliced or chopped red hot peppers
  • thin sliced oranges
  • chopped fresh parsley
Instructions
  1. Heat the 1 Tablespoon of olive oil in a heavy skillet and use it to brown the beef.

  2. Add all the ingredients except one can of the beans and the garnishes into a slow cooker (crockpot) saving out 1/4 cup of the orange juice.

  3. Cook on low for about 6 hours.

  4. Puree one can of un-drained beans in a blender

  5. Turn the heat to high, stir in the pureed beans and an additional 1/4 cup orange juice. Cook for another 15 to 20 minutes.

  6. Serve hot over long grain rice and garnish with orange slices, chopped parley and minced hot red pepper. 

Recipe Notes

© Copyright 2020 The Lazy Gastronome

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