Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on Time
47 Mins
Total Time
9 Hours 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.

How to Make It

Step 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.

Step 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.

Step 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.

Chef'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

Ratings & Reviews

koriander's Review

jstuckermail
October 21, 2014
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.

socorro411
January 20, 2016
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 :) 

Shazzzz's Review

taligo
October 12, 2014
Very fatty

juliaMSchULTZ's Review

skspillman
August 09, 2014
N/A

GrammySRH's Review

kkparsons
July 22, 2014
N/A

Nikid619's Review

NorcalDon
June 19, 2014
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!

debbieshuman's Review

PKcookin
June 08, 2014
This recipe is amazing. I have made it two times now and both times it turned out fantastic. The leftovers freeze well too.

seattlefranz's Review

eatitorwearit
March 16, 2014
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!

olivettepointe's Review

Nikid619
February 15, 2014
Very fatty and heavy.

JK5cook's Review

debbieshuman
February 01, 2014
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!