Uploaded May 2020 | Updated September 2026, 2 weeks ago
Brazilian Black Bean & Beef Casserole
(For a 12” Camp Oven)
Ingredients:
1 tbsp. olive oil or canola oil
1 stalk celery, chopped fine
2 carrots, chopped fine
3 cloves garlic, minced
1 bell pepper, chopped fine
½ tsp. orange zest
1 can stewed tomatoes (15 oz.)
1 lb. lean beef stew meat, cut into ½” cubes
salt & pepper season to taste
4 cups cooked or canned brazilian black beans, drained
Directions:
1. Over medium heat, add the oil to the Camp Oven and sauté the garlic, celery, carrots, onions and bell pepper. Cover and simmer for 5 minutes, stirring occasionally, to make sure vegetables are not sticking.
2. Add orange zest, tomatoes and meat. Cover and simmer for 30 minutes, stirring occasionally.
3. Add the black beans and simmer, uncovered for 15-30 minutes, until it is nice and thick. Season to taste with salt and/or pepper, to taste. Enjoy!!!
Serves 6
Can also be served over rice or barley
Brazilian Black Bean & Beef Casserole
(For a 12” Camp Oven)
Ingredients:
1 tbsp. olive oil or canola oil
1 stalk celery, chopped fine
2 carrots, chopped fine
3 cloves garlic, minced
1 bell pepper, chopped fine
½ tsp. orange zest
1 can stewed tomatoes (15 oz.)
1 lb. lean beef stew meat, cut into ½” cubes
salt & pepper season to taste
4 cups cooked or canned brazilian black beans, drained
Directions:
1. Over medium heat, add the oil to the Camp Oven and sauté the garlic, celery, carrots, onions and bell pepper. Cover and simmer for 5 minutes, stirring occasionally, to make sure vegetables are not sticking.
2. Add orange zest, tomatoes and meat. Cover and simmer for 30 minutes, stirring occasionally.
3. Add the black beans and simmer, uncovered for 15-30 minutes, until it is nice and thick. Season to taste with salt and/or pepper, to taste. Enjoy!!!
Serves 6
Can also be served over rice or barley
