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!
Feijoada is 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.
‘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.
HOW TO MAKE BRAZILIAN FEIJOADA
- You will start by browning the meats to add a layer of delicious flavor to this stew.
- Traditional Brazilian feijoada commonly includes a mix of beef and pork. Salted meats are often used in the mix, as well as less commonly used parts of the pig, like the feet and ears. These parts contribute what some consider to be an important gelatinous component to the stew. I make my feijoada without feet or ears and I am thrilled with the result. But you might want to give it a try with those extras, if you can source the parts. It might be even better!
- After you brown the meats, add them to the slow cooker with all the rest of the ingredients: onions, garlic, spices, broth and vinegar.
- Cover and cook on LOW 8-9 hours until the meat is meltingly tender.
- Pull out and discard the bones. Shred any large pieces of meat and return them to the slow cooker. Add more broth if you want a soupier consistency.
- Serve Feijoada hot, with steamed white rice. Sprinkle generously with green onions and cilantro. Serve orange wedges on the side, to squeeze on top.
TIPS FOR MAKING FEIJOADA IN THE SLOW COOKER
Soaking The Beans: If you soak the black beans overnight, which I highly recommend, you’ll need to do that the night before. It’s easy – just rinse the beans and put them in a glass bowl. Cover them with water by an inch or so. Leave the bowl in a cool spot or in the fridge, to soak overnight. Soaking Guarantees that the beans will cook up nice and tender.
Prep Ahead: 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. That way you can just throw everything into the slow cooker in the morning and turn it on.
My house cleaner Paula is Brazilian. 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 Brazil there are variations on what kinds of meats and beans are used for feijoada.
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!
If you like using your slow cooker, don’t miss these other delicious Panning The Globe slow cooker recipes:
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!Print
Slow Cooker Brazilian Feijoada
A lightened up, slow-cooker version of Brazil’s famous meat and bean stew.
- Prep Time: 40 mins
- Cook Time: 8 hours
- Total Time: 8 hours 40 mins
- Yield: 8 1x
- Category: Dinner
- Method: Slow Cooker, Crock Pot
- Cuisine: Brazilian
- 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
- 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 skillet, you’ll use it to brown the meats)
- Sprinkle pork evenly with 1/2 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. (If there’s too much liquid accumulating and the meat isn’t browning, tilt the skillet and spoon some of the fat out) Transfer pork to slow cooker. Season the ribs evenly with 1/8 teaspoon salt and a few grinds of pepper. Add ribs to skillet; cook for 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, ham hock, onions, garlic, 2 cups chicken broth, 1 teaspoon salt, coriander, bay leaves and vinegar to slow cooker, stirring to combine. Cover and cook on LOW 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. Return meat to slow cooker. Add more broth for a soupier consistency.
- Serve Feijoada with rice. Sprinkle generously with green onions and cilantro. Serve with orange wedges to squeeze on top.
MAKE AHEAD NOTE: 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 over night. Then in the morning you can chop up the onions and garlic and throw everything into the slow cooker.
Keywords: Meat and black bean stew, Brazilian meat and bean stew, Slow cooker meat and bean stew, crockpot meat and bean stew