Brazilian Feijoada Redux
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker Meals
Cuisine: Brazilian
Serves: 6-8
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 large organic onion, chopped
  • 3 cloves garlic, minced or pressed
  • 2 stalks celery, chopped
  • 1 organic red bell pepper, chopped
  • 1 organic green bell pepper, chopped
  • 1 teaspoon organic ground cumin
  • ½ teaspoon organic cayenne
  • ¼ teaspoon organic ground cloves
  • 2 bay leaves
  • Sea salt and freshly ground black pepper
  • 1 cup chopped organic fresh tomatoes (try quartered grape tomatoes since they hold their shape well)
  • 3 15-ounce pouches of organic black beans from Fig Food Co., including the liquid
  • 2 oranges, zested and juiced
  • 1 orange, peeled, sectioned and chopped
  • 1 lime, zested and juiced
  • ¼ cup red wine
  • 4 Field Roast Mexican Chipotle Sausages
  • 1–2 tablespoons apple cider vinegar (optional)
  • ½–1 teaspoon hot pepper sauce (optional)
  • Cooked organic long grain brown rice
Instructions
  1. If you’re using the Cuisinart Cook Central (or another slow cooker that has a brown/sauté function), put it on brown/sauté, and turn the temperature to 275 degrees. Add the olive oil, and sauté the onion for 7-8 minutes. When the onion is translucent, add the garlic, and then the celery. Sauté for about 5 minutes and add the red bell pepper, green bell pepper, cumin, cayenne, cloves, bay leaves, salt and pepper. If you aren’t using a slow cooker with a brown/sauté function, just do step 1 in a skillet, and then add the skillet contents to the slow cooker before you begin step 2.
  2. Add the chopped tomatoes, black beans (including the modest amount of liquid in the pouch) orange zest and juice, orange, lime zest and juice, and red wine. Cook on high for 5 hours.
  3. About 30 minutes before you are ready to serve, remove the casings and chop or crumble the Field Roast sausages into small pieces. Add the chopped or crumbled sausage pieces to the slow cooker and cook for about 10-15 minutes. Add the optional cider vinegar and hot pepper sauce right before serving your Feijoada over plenty of cooked long grain brown rice.
Notes
© 2016 Nancy Olah. All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/brazilian-feijoada-redux/