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!
Here’s How to Do it:
Cut the beef into 1 to 1-1/2 inch cubes.
Heat the 1 Tablespoon of olive oil in a heavy skillet and use it to brown the beef.
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

Super easy slow cooker meal. Hearty and delicious.
- 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
- thinly sliced or chopped red hot peppers
- thin sliced oranges
- chopped fresh parsley
-
Heat the 1 Tablespoon of olive oil in a heavy skillet and use it to brown the beef.
-
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.
-
Cook on low for about 6 hours.
-
Puree one can of un-drained beans in a blender
-
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.
-
Serve hot over long grain rice and garnish with orange slices, chopped parley and minced hot red pepper.
© Copyright 2020 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
This sounds so delicious!
Thanks Donna. I have to say it was pretty good. It’s one we have often. Thanks for stopping by!
We sure have enjoyed featuring your awesome post on Full Plate Thursday, 552. Thanks so much for sharing with us and come back to see us soon!
Miz Helen
Thanks. Hope whoever tries it likes it. I am honored you featured it!