Slow Cooker Brazilian Feijoada

Name: Slow Cooker Brazilian Feijoada
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Yield: 8
Cuisine: Brazilian
Ingredients: 1 pound dried black beans, picked over and soaked over night per package instructions; 6 ounces applewood-smoked bacon (I highly recommend 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 naval oranges, cut into wedges; Chopped fresh cilantro leaves, from 1 small bunch; 1 bunch green onions, trimmed and thinly sliced; Serve with steamed white rice

August 31, 2015 by Lisa 36 Comments

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Feijoada is a scrumptious Brazilian meat and black bean stew that’s perfect for the slow cooker. The long slow simmer gets the meat super tender and melds all the wonderful flavors.

If you like a meaty dish, you might think Brazilian feijoada (pronounced fey-zhoo-ah-dah) is about the most delicious thing on the planet! It’s a hearty stew of black beans and a variety of meats, braised with onions, garlic and spices until everything is meltingly tender. It’s extremely popular in Brazil. Some consider it the national dish.

This is a lightened up version Brazilian feijoada – a recipe that I adapted from a Cooking Light. If you follow Panning The Globe, you probably know that I’m part of Cooking Light’s Blogger Connection. I’m a long time fan of the magazine. I can count on finding recipe gems in every issue and I appreciate their approach to making recipes healthier by eliminating unhealthy fats and reducing salt and sugar.

Traditional Brazilian feijoada can include a mix of beef and pork. Salted meats are often used, as well as less commonly used parts of the pig, like the feet and ears. Apparently these parts contribute what some consider an important gelatinous component to the stew. I made mine without and was thrilled with the result, but give it a try if you can source the parts. It might be even better!

If you soak the black beans overnight, which I highly recommend, this dish takes some planning ahead. Also, if you’re planning to throw dinner in the slow cooker before your leave for work in the morning, I suggest that you brown all the meats the night before and store them, covered, in the fridge overnight, so you can just throw everything into the slow cooker in the morning and turn it on.

My housekeeper Paula is Brazilian and by coincidence she was at the house when I was cooking the feijoada. She was excited when she saw what I was making, told me how incredibly delicious it is, that it’s her father’s absolute favorite dish.

She explained that in different parts of the country there are variations on what kinds of meats and beans are used. She also explained that many people in Brazil like their feijoada very soupy so they can serve it heaped on top of a big platter of rice to soak up the delicious sauce, and that they love to sprinkle crunchy toasted manioc flour on top.

We ended up talking for a long time about many other amazing-sounding Brazilian recipes, one or two of which you’ll probably be seeing on the blog soon!

In the mood for more delicious slow cooker recipes? Don’t miss the
following slow-cooker recipes on Panning The Globe.

• Slow cooker chicken tajine with apricots and chickpeas
• Slow Cook Ropa Vieja: Cuban Shredded Beef Stew with Peppers
• Slow Cooker Chicken with Dried Cherries

Here’s the recipe for Slow Cooker Brazilian Feijoada. If you try this recipe I hope you’ll come back to leave a star rating and a comment. I’d love to know what you think!