Brazilian Feijoada



Brazilian Feijoada
Serves 8
Classic Brazilian Stew (pronounced fay-ZWAH-da)
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  1. 2 Cups Dried black-beans
  2. 4 Slices Smoked Bacon
  3. 1 Pound Boston butt pork, cut into 1/2 inch cubes
  4. 3/4 teaspoon Salt, divided
  5. 1/2 teaspoon Fresh-Ground black pepper, divided
  6. 3 Bone-in Beef short ribs, about 2 Pounds
  7. 3 Cups Onion, chopped fine
  8. 1 1/4 Cup Chicken stock
  9. 4 Cloves Garlic, minced
  10. 1 9 Oz Smoked Ham Hock
  11. 1 Tablespoon White Vinegar
  12. 8 Wedges Fresh Orange
  1. Place black beans in a small saucepan; cover with cold water. Bring to a boil; cook beans for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
  2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan and crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings; saute 8 minutes turning to brown on all sides. Transfer pork to a 6-quart slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, stock, garlic and ham hock, stirring well to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.
  3. Remove ribs and ham hock from slow cooker; let stand 15 minutes. Remove meat from bones and shred. Discard bones and return shredded meat to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.
  1. Pure Pork Perfection - A slow cooker miracle
Adapted from from a recipe found in a magazine
Adapted from from a recipe found in a magazine