Feijoada
Total Time
Prep: 40 min. + soaking Cook: 7 hours
Yield
10 servings
Feijoada is a delicious black bean stew that's Brazil's national dish. We make our feijoada recipe in the slow cooker with four kinds of meat and lots of tender black beans.
Ingredients
- 8 ounces dried black beans (about 1 cup)
- 2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
- 3 bone-in beef short ribs (about 1-1/2 pounds)
- 4 bacon strips, cooked and crumbled
- 1-1/4 cups diced onion
- 3 garlic cloves, minced
- 1 bay leaf
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1-1/2 cups chicken broth
- 1 cup water
- 1/2 cup beef broth
- 8 ounces smoked sausage, cut into 1/2-inch slices
- Orange sections
- Hot cooked rice, optional
Directions
- Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
- Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
- Place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours.
- Stir in beans and sausage. Cook, covered, on low 5-6 hours or until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.
Nutrition Facts
1 serving: 481 calories, 27g fat (11g saturated fat), 123mg cholesterol, 772mg sodium, 17g carbohydrate (2g sugars, 4g fiber), 41g protein.
A co-worker's mom used to make this feijoada recipe for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. —Christiane Counts, Webster, Texas
Recipe Creator
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