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Brazilian Feijoada

Photo: Raymond Hom; Styling: Pamela Duncan Silver

Hands-on time 47 mins
Total time 9 hrs, 47 mins
Yield

8 servings (serving size: 1 1/4 cups bean mixture and 1 orange wedge)

Feijoada (pronounced fay-ZWAH-da) is a delicious stew of pork and black beans that's traditionally served over rice with fresh orange slices. In Brazil, this dish is often served on special occasions, but preparing it in a slow cooker makes it possible to serve this rich dish on the busiest weeknights.

Ingredients

  • 2 cups dried black beans
  • 4 applewood-smoked bacon slices
  • 1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 bone-in beef short ribs, trimmed (about 2 pounds)
  • 3 cups finely chopped onion (about 2 medium)
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 4 garlic cloves, minced
  • 1 (9-ounce) smoked ham hock
  • 1 tablespoon white vinegar
  • 8 orange wedges

Nutrition Information

  • calories 458
  • fat 17.4 g
  • satfat 6.8 g
  • monofat 6.7 g
  • polyfat 1.1 g
  • protein 39.5 g
  • carbohydrate 35.8 g
  • fiber 11.6 g
  • cholesterol 96 mg
  • iron 6.4 mg
  • sodium 533 mg
  • calcium 102 mg

How to Make It

  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; 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also appeared in: Cooking Light, March, 2011;