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.
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
How to Make It
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.
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.
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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I rotated between 2 and 3 stars with this recipe. I decided on 3 in case the changes I had to make influenced the final dish. I have eyed the recipe forever, but it looked a little time consuming in the morning so I had to wait until i had a leisure morning to try it. I couldn't find a 1 pd roast, so I used boneless pork chops. Also I couldn't find smoked ham hocks so I used fatback. I soaked the beans overnight, per bean bag instructions. I made the recipe as instructed without additional seasoning. I should have cooked it longer than the 8 hours since some of the beans weren't tender, but most of them were soft. My problem was the flavor wasn't there for me, or my husband. The orange squeeze made a big difference, but I was disappointed with the end result. I served it with Mexican rice and steamed green beans. My husband didn't like it despite all of the meat because it had too many beans for his taste.
The orange is there only to help digest the food....Brazilians eat this at lunch time due to how heavy it is....I have never had it taste like beef stew? but I also only use 3 different types of sausage not what they said...and without the farofa this is not worth eating...its the best part...kind of like pinto beans without any cornbread :)
Some recommendations would be:
- add coriander powder / cilantro as this is "the" brazilian herb
- cook onion and garlic first until slightly brown and add beans to it (after soaking them)
- use pig feet, pig ear or/and nose. This adds the gelatine needed
- serve it with collard and farofa and white rice
- eat it with plenty of hot sauce (the good one) or chopped hot pepper
- need much more liquid. The "stew" has to swim!
The best thing to EVER come out of my slow cooker! Follow the recipe exactly. It is a lot of prep time, but nothing too complicated, and it is soooo worth it. I trimmed all the fat from the pork & trimmed the fat from the edges of the short ribs before prep. I leave the ham hock on top of all other ingredients in the slow cooker & then I throw it in the trash when everything is done. I have made it several times and it takes more than 8 hours in my slow cooker for the beans to be tender. Guests have been wowed by this meal. Serve with rice and orange slices as recommended. Unlike some other Cooking Light recipes, servings are pretty accurate for my hungry family of five (3 teens), Enjoy!
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