Brazilian Feijoada

 The orange is just there for digestion,Brazilians usually eat this in the afternoon due to how heavy it is... and you can do like 3 different  smoked sausages I do not use the meat this recipe calls for...the pig ears,tail and feet stuff really do make this taste better, sounds gross but it works...but it must have farofa look up a recipe you will not be disappointed....It is the best stuff in the world....collard greens cooked fast rock this dish too....roll them up and cut into long shoe strings blanch in hot butter just till they are hot still crispy....Now for the brave of heart top this with pimenta malagueta...they say 1-3 drops only..I use 10-15 but I Have been eating this for 20 years.......top this over WHITE rice, and make a vinaigrette too...you will need to look up that recipe too it is awesome tomatoes with onion hot sauce.......I am so glad I am making this tonight!!!!!!

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.

Very fatty

Wow! This was amazing!! Will serve with more oranges next time. If you did like this recipe, you probably didn't follow it exactly. Too bad, cuz it's the best thing I've eaten in a while!

This recipe is amazing. I have made it two times now and both times it turned out fantastic. The leftovers freeze well too.

Great recipe! 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!

Very fatty and heavy.

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!

I flagged this recipe in my March 2011 because I tried Feijoada at a Brazilian steakhouse and loved it, but hadn't tried to make it because it looked a little involved. When it was featured again in the "Best of" issue in 2013, I knew I had to try it. It was amazing - a restaurant copycat recipe for sure! It is a bit of work for a slow cooker recipe, but definitely worth it. Even my three little kids enjoyed it. One of my favorite CL recipes in the 5+ years I've been a subscriber.

OMG good. Don't miss it. Incredible.

I've made this recipe twice this week! Hearty comfort food! Trimmed the fat off the meat and the ham hock which kept it from being quite so heavy. Served it over spaghetti squash. YUM!

This is a very savory dish. I don't know how you could eat so much in one sitting. I thankfully brought a 2/3 measuring cup of it to work. No rice just the recipe and it's a very heavy dish. I feel like it's missing something (maybe heat?). I'm glad that I was able to get it to cool down so that I could scrap the fat off.

Way too many beans, not very flavorful. Would not make again.

This recipe makes a LOT - I froze several large servings for quick meals later in the fall. I might use canned black beans next time for simplicity. Making the base recipe allows diners to tailor the flavor to their preference - I like mine with a little low-fat sour cream and a sprinkle of cheese, my husband added some salsa to his. It rolls up in a tortilla, it's a great side to eggs, it would make fabulous enchiladas, too. Lots of options!

This was fantastic. Comfort food at its best. I used a slightly leaner cut of pork. Served over white rice.

We did not enjoy this. It was very heavy, and was very dry. It tasted like any other slow cooked beef stew, and was not pretty to look at--just brown mush. The orange made no difference. I made the recipe exactly as written.

I absolutely love this recipe. I have made it many times and often skip the step of browning the meats if I'm pressed for time putting this together before I leave for work.

Very good. My husband said he would give it a 4 1/2 stars. I'm not sure why not five especially since he had two helpings. The oranges really work. I might consider doing the rice with a little orange juice or maybe putting some orange pieces mixed into the rice at the end. I did use an extra cup of black beans and sauted the onion before adding to slow cooker.

I was incredibly tempted to add other spices to this, because I didn't believe it could be very flavorful as is. It was AMAZING. I was really tempted to add some chipotle peppers I had in my fridge, but I didn't, and I'm glad for it. I did make a couple of small changes, I used pork sirloin instead of the Boston butt, used the ham from the hocks instead of discarding it, and almost doubled the amount of black beans. I would triple the amount of beans if I made this recipe again, otherwise, everything was great. I served it with brown rice and a honey-sage cornbread.

YUMMMMM-O! Made recipe as printed but slow simmered it in a large pan stovetop for about 4 hours. Husband went NUTS for this, but said to add more beans next time--and there will definitely be a next time. Served over parmesan polenta. Definitely recommend!

My husband and I visited Brazil many times and therefore I looked forward to making this recipe. We both enjoyed it. Next time I will put in sausage as they do in Brazil.

I think the people who gave it one star, didn't know how to prepare it, or they cant cook! It's just delicious...well I'm talking about the real Brazilian feijoada, the one I make at home as a Brazilian woman...this is just one version and it is alike our feijoada...I think in another countries the ingredients, I mean the meats are not the same taste...I find the taste of the meats here in Europe awful!

Absolutely excellent.

Husband LOVED it! So do I! What a great meal, and lasts for days. I use a little orange juice and cilantro in my rice and it really adds to it. Have no idea why gidget265 hated it o much, we have made it time and time again.

I made this for my boyfriend (I don't like beans so he ate this for lunch at work every day for the week), who had never heard of this before but immediately pronounced it the most delicious thing I've ever made and has already asked me to make it again. I made it exactly as written.

My whole family loved this, including my 3 teens. I did soak the beans overnight instead of just the 1 hr. soak based on previous experience with the quick method not working as well. I wouldn't recommend canned beans, it was perfect with dried slow cooking on low for 8 hrs. I will try a leaner cut of pork next time. Also used a ham shank since no hocks were available. I believe this added lots of flavor too, but also more fat. Will need to experiment there too. Maybe it was just soooooo good because of all the fat. Hopefully not.

Oh MY......I am trying to figure out the one star reviews. I used pork loin instead of pork shoulder and ham shanks instead of hocks. I also cooked my beans a bit more (forgot they were on the stove) I took the shanks and beef short ribs out, refrigerated over night, then picked the meat off the bones adding it back to the pot. This is truly one of the best recipes I've ever made. My hubby and friends love it too. The next time I make it I may try stewing beef instead of short ribs to cut down a bit on the fat and having to pick bones clean. I've been reading more reviews and saw that one reader served this with polenta and another with grilled sweet potatoes. I'm going to try both in the future. Several friends tasted this all all gave the recipe 5 stars! I can't wait to make it this week for my daughter and her family I can't wait to make this again. Yummy........I would make this for company.............. Dead carcass indeed. Maybe eatitorwearit used spoiled meat.

Delicious, Meat is very tender, great served with rice. Easy to make and can be modified to make black eyed peas or red beans and rice.

OMG. This was so terrible. I was so sad after I made this. I mean I've made bad meals before, but with so many ingredients it was a huge waste. I ended up throwing more than half OUT. It was that bad. I followed the recipe. I can't understand the 5 star reviews... ?

I usually do not comment on recipes, but this was so bad, I had to. This tasted like eating a dead carcass. There was absolutely NO flavor. Not what feijoada's supposed to be at all.

This is the only dish I have given 5 stars to if that gives you any idea how WONDERFUL this recipe is. That and I have already made it three times in the last four months!! It does take a lot of work but it is certainly worth it. I substituted pork loin for the pork shoulder and it turned out fine. The only recommendation I have is that when you pick out the short ribs you really pay attention to the fat content of the meat. One time out of three I accidentally ended up with fatty ribs and it really affected the taste of the dish in a negative way. I serve it with the orange slices and a creamy wild rice that I have perfected over the years. My BF and co-workers LOVE this dish!!

Delish! I followed the recipe closely. My son dropped by for dinner and wants to take home leftovers to have on tortillas. Make sure to have the oranges with this. Brilliant.

This was outstanding!!! I followed the recipe exactly and we all loved it. We had two meals of it and froze enought for another meal. I served with rice, shredded cheese, tomato slices and sour cream. My hubby had some of it on a hoagie roll as a sandwich. Delicious and will definetly make again!

The flavor was just great. I made it using all the ingredients as stated but I don't have a slow cooker so I cooked it in the oven. I cooked it on the stove as directed then covered it and put it in a 300 deg F oven for 3 hours and the meat came out perfectly. I made it on the weekend and served during the week. I think I will add a little more liquid next time because the dish was a little dry. I also may follow another reviewer and soak the beans overnight instead to make them a little more tender. The orange does make a difference - so don't leave it out. I served with rice and a spinach salad. I would serve to company.

My husband and I loved this dish. Because we try to keep fat numbers VERY low, I substituted trimmed center cut pork loin for the Boston Butt, and half a pound of round steak for the ribs. I got a larger ham hock and trimmed a very meaty chunk, with skin, about the 9 ounces called for, to put in. I chunked up the meat from this and returned it to the pot after removing the hide and bone. I believe this cut the fat content by about 7 grams per serving, possibly more. The bacon is very important to the flavor, so that stayed! Also saute'd the onions and garlic in the bacon drippings. Soaked the beans overnight, much more tender. The long slow cooking meant that all the meat was very tender and very flavorful. He added a little cider vinegar to his. Yum!

This really was the best slow cooker recipe I've ever tried. My husband loved it! I did have to skim quite a bit of fat off of the top before I served it though. I may try port tenderloin next time. I also drizzled a bit of spicy jerk seasoning that I bought from our local wing joint on top to add a bit of heat. Can't wait to finish off all the leftovers!

I followed the recipe exactly except I used a pork tenderloin instead of the boneless pork shoulder. Next time I will use canned black beans instead of dry because my family likes the texture of canned better. Otherwise this is delicious!

We loved this. I made it as the recipe states. The orange really cuts the richness of the meat and beans. I served rice alongside, and it was very filling. This would be a great dish for company.

Wonderful! So much flavor- amazing since there's really not any seasonings! The only negative- the prep work is a little longer and more involved than a typical slow cooker meal. Just something to consider if you're prepping this on a weeknight!

Not exactly what I expected. Did not have a clean taste when done, seemed that the fat in the meat was very evident. Served it with white rice with cilantro. I felt it needed more spices to bring out the flavor.

Very good, its very rich. I used 2 cans of canned black beans and next time, I think I would use 3. Very good,

So good. Followed the recipe exactly and served with CL's grilled sweet potatoes with orange-chipotle glaze. excellent.

Very good.

This was delicious. My boyfriend - a great chef - said this was the best slow cooker meal yet. I think he ate his body weight in it! I served over brown rice with a side of broccoli. For dinner I served orange slices with it, but for leftovers, I actually chopped up a pickle as garnish and it was delicious! I pretty much followed the recipe exactly, but I put in some hot sauce and I also floated a bouquet of thyme, bay leaves and parsley. I'd maybe recommend sauteing the onion and garlic first, but that just adds onto the rather long prep time (long in terms of slow cooker prep). Great recipe!

Amazing! After browning the meat and the onions in a Dutch oven, and deglazing the pot with a bit of white wine, I cooked mine in the oven at 300 degrees for 2 hours. Used 2 cups stock. Also threw a dried chili pepper in. Served over polenta. So good!

Loved this! I lived in Brazil for six months, and this brought back wonderful memories. I added a diced jalapeno to the cooking - you can also puree jalapenos & green onions as a topping to dollop on - sort of like guacamole, only hotter!

Wow! Hard to believe that this is a light recipe. Tastes so rich - I was only able to eat half a serving. This is a favorite in our house.

Very Good. Was better the next day. Took longer to cook than the 8 hours.

A family hit! Even my notoriously picky 5-year old loved it! So creamy and delicious!

I have to say I am impressed. Having lived in Miami for many years, this was every bit as good as some Latin food dishes I used to get there! I skipped having it with rice because we had yuca and garlic instead. It was very easy and I didn't find it overly time consuming. Definitely worth the time and effort though. (Followed it exactly as directed.)

While this recipe looked a bit plain in the slow cooker, it was actually delicious. My family loved it and asked that I make it often.

This was outstanding! I followed the recipe very closely but accidentally used 1 lb of short ribs instead of 2; 1 lb was plenty. I served it on white rice with cilantro and a few dashes of hot sauce -- fantastic! I'm a Southwesterner, so in the future I might play with it and add a can of rotel or a few green peppers, though I know that would change its authenticity.