Brazilian Black Bean & Beef Casserole
Submitted by Agent Mummy
Hearty Brazilian black bean and beef casserole simmered with stewed tomatoes, garlic, and a hint of orange zest. A one-pot comfort meal that feeds a crowd and thickens into rich, spoonable goodness.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis is feijoada’s easier-going cousin.
Cubed stewing beef simmers low with black beans, stewed tomatoes, and a load of vegetables until everything melds into a thick, satisfying casserole.
The orange zest is the surprise player here, adding a bright, citrusy lift that cuts through the richness of the beef and beans.
No fancy technique required: just chop, dump, simmer, and let the pot do the work.
Serve it over white rice with hot sauce on the side and you’ve got a Brazilian-inspired weeknight dinner that feeds eight hungry people.
Pro Tips
- Cut the beef into small, uniform cubes so it cooks evenly and gets tender throughout
- Don’t skip the orange zest; it’s subtle but it transforms the whole dish
- Let it simmer uncovered at the end so the liquid reduces into a thick, stew-like consistency
- This tastes even better the next day after the flavors have had time to deepen
Ingredients
Directions
Spray a medium-large pot with cooking spray and sauté celery, carrots, onions, garlic, and bell pepper.
Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
Add orange zest and tomatoes, along with meat.
Cover and simmer for 30 minutes, stirring occasionally.
Add black beans and simmer, uncovered, for 15 to 30 minutes more, until stew is nice and thick.
Season to taste with pepper.
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