slow cooker Brazilian Feijoda

serve over rice and be sure to spritz one orange wedge per serving

Yield: 1 serving
Community Recipe from


  • 2 cup(s) dried black beans
  • 4 bacon slices
  • 1 pound(s) boneless pork shoulder cut to 1/2" pieces
  • 3/4 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 3 bpne in short ribs
  • 3 cup(s) onion finely chopped
  • 1 1/4 cup(s) chicken broth
  • 4 clove(s) garlic minced
  • 1 tablespoon(s) white vinegar
  • 8 orange wedges from 2 oranges


  1. 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. 2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 14 teaspoon salt and 14 teaspoon pepper. Increase heat to medium-high, Add pork to drippings in skillet; saute 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 143 teaspoon salt and remaining 14 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remain-ing 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. 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.
  4. SERVES 8 (serving size: 1i/4 cups bear mixture and 1 orange wedge)
  5. CALORIES 458; FAT 174g (sat 6.8g, mono 67g, poly 11g); PROTEIN 39.5g; CARB 35.8g; FIBER 11.6g; CHOL 96mg; IRON 6.4mg; SODIUM 533mg; CALC 102mg
December 2013

This recipe is a personal recipe added by loafie1 and has not been tested or endorsed by MyRecipes.

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