Description

A lightened up, slow-cooker version of Brazil's famous meat and bean stew.

Ingredients

Units Scale

1 pound dried black beans, picked over and soaked overnight per package instructions
6 ounces applewood-smoked bacon (I like using healthier uncured, no-nitrite bacon)
1 1/2 pounds boneless pork shoulder (Boston butt), trimmed of fat and cut into 1/2-inch cubes
Kosher salt
Freshly ground black pepper
3 or 4 bone-in beef short ribs or other meaty beef or pork ribs, trimmed of fat
1 (9-ounce) smoked ham hock or 9 ounces smoked pork sausages such as Linguica
3 cups finely chopped onion (about 2 medium onions)
6 large garlic cloves, peeled and minced (about 3 1/2 tablespoons minced)
2-4 cups low-salt chicken broth, as needed (I recommend Swanson's)
1/2 teaspoon ground coriander
2 bay leaves
1 tablespoon white vinegar

Suggested Accompaniments:

2 navel oranges, cut into wedges
Chopped fresh cilantro leaves, from 1 small bunch
1 bunch green onions, trimmed and thinly sliced
White rice to serve on the side

Cook Mode Prevent your screen from going dark

Instructions

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble and add to a 6-quart electric slow-cooker. (don't wash the skillet, you'll use it to brown the meats)
Season pork evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper and add it to the skillet, increasing the heat to medium-high. Sauté the pork in the bacon drippings for 8 minutes or so, turning, to brown it on all sides. (If there's too much liquid accumulating and the meat isn't browning, tilt the skillet and spoon some of the fat out.) Transfer the pork to the slow cooker.
Season the ribs evenly with 1/8 teaspoon salt and a few grinds of pepper, add them to the skillet and sauté for 3 minutes on each side or until browned. Place the ribs in the slow cooker.
Add the drained beans, ham hock, onions, garlic, 2 cups chicken broth, 1 teaspoon salt, coriander, bay leaves and vinegar to the slow cooker and stir to combine. Cover and cook on LOW for 8-9 hours or until beans and meat are tender.
Pull out ribs and ham hock bones. Remove any remaining meat from the bones and shred it with two forks. Discard bones and return meat to the slow cooker. Add additional broth if you prefer a soupier consistency.
Serve Feijoada with rice and garnish generously with green onions and cilantro. Serve with orange wedges to squeeze on top.

Notes

MAKE AHEAD STRATEGY: If you're planning to make this in the morning before work, you'll need to soak the beans the night before. Also, it's best if you brown the meats the night before and keep them in the fridge overnight. Then, the only thing you have to do in the morning is chop up the onions and garlic, throw everything into the slow cooker, and turn it on.

SUGGESTED SIDES: Plain white rice is a traditional accompaniment. Sautéed collard greens is a perfect side dish with Feijoada. Or choose another leafy green like spinach or kale.

Prep Time: 40 mins
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker, Crock Pot
Cuisine: Brazilian