Brazilian Feijoada

There is quite a bit of prep for this dish but it is worth it! Great, hearty dish for the cold winter months.

Brazilian Feijoada
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  1. 2 cups dried black beans
  2. 4 slices applewood-smoked bacon
  3. 1 pound boneless pork shoulder (Boston butt), trimmed and cut into
  4. 1/2-inch cubes
  5. 3/4 teaspoon salt, divided
  6. 1/2 teaspoon freshly ground black pepper, divided
  7. 3 bone-in beef short ribs, trimmed (about 2 pounds)
  8. 3 cups finely chopped onion (about 2 medium)
  9. 1 1/4 cups fat-free, lower-sodium chicken broth
  10. 4 garlic cloves, minced
  11. 1 (9-ounce) smoked ham hock
  12. 1 tablespoon white vinegar
  13. 8 orange wedges
  1. Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
  2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric 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, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.
  3. Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.
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