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4-6 • hours
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6-8 • serves
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Feijoada – Brazilian Black Bean & Meat Stew

5/5 (1)


  • tick500g NZ fresh pork leg, cut into chunks (we love Pure South)
  • tick500g beef brisket, cut into chunks (we love Pure South)
  • tick2 onions, sliced
  • tick3 cloves garlic, crushed
  • tick3 tbsp Chantal Organics Coconut Oil
  • tick100g free range streaky bacon, sliced
  • tick3 chorizo sausages, sliced
  • tick1 red chilli, thinly sliced
  • tick1 orange, juice and zest
  • tick2 bay leaves
  • tick1 tbsp Chantal Organics Apple Cider Vinegar
  • tick1 can (400g) Chantal Organics Chopped Tomatoes
  • tick1 ½ cups beef stock (we love Kallo) - use 1 Kallo stock cube for each 500ml water
  • tick1 can (400g) Chantal Organics Black Beans, drained
  • tickA handful coriander (we love Superb Herb)
  • To serve:
  • tick2 mini capsicums, sliced
  • tick1 orange, cut into quarters
  • tickCoriander leaves (we love Superb Herb)
  • tickCooked white rice


  • Step 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.

  • Step 2.

    In the same skillet, saute onion and garlic until translucent. Place in the slow cooker pot over meat.

  • Step 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.

  • Step 4.

    Mix black beans in the pot and season to taste. Cook for a further 30 minutes–1 hour.

  • Step 5.

    Serve over steamed white rice garnished with capsicum and coriander. Squeeze orange over the top just before eating.

Chantal Organics Products used

Chopped Tomatoes
Black Beans
Coconut Oil
Apple Cider Vinegar

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