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.
This lightened up Brazilian feijoada recipe is adapted from 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.
HOW TO MAKE BRAZILIAN FEIJOADA
- Brown the Meats: You will start by browning the meats to add a layer of delicious flavor to this stew. Traditional Brazilian feijoada recipes commonly include 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!
- Add Everything To The Slow Cooker: Put the browned meats into the slow cooker along with all the rest of the ingredients: onions, garlic, spices, broth and vinegar.Cover and cook on LOW for 8-9 hours until the meat is meltingly tender.
- Finish and Serve: 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 on the side. 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 you 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 friend Paula is Brazilian. She was excited when I told her I was making feijoada. She 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.
If you like using your slow cooker, don't miss these other delicious Panning The Globe slow cooker recipes:
• 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 Slow Cooker Brazilian Feijoada Recipe. 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
- Total Time: 8 hours 40 mins
- Yield: 8 1x
A lightened up, slow-cooker version of Brazil's famous meat and bean stew.
- 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 ½ pounds boneless pork shoulder (Boston butt), trimmed of fat and cut into ½-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 ½ tablespoons minced)
- 2-4 cups low-salt chicken broth, as needed (I recommend Swanson's)
- ½ teaspoon ground coriander
- 2 bay leaves
- 1 tablespoon white vinegar
- 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 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 ½ teaspoon salt and ¼ 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 ⅛ 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.
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
Keywords: Meat and black bean stew, Brazilian meat and bean stew, Slow cooker meat and bean stew, crockpot meat and bean stew
I love this version thank you for sharing this recipe.
Is the vinegar absolutely necessary for this recipe to be successful.
It's not essential. The vinegar adds a touch of acid to balance the other flavors but it's only a tablespoon and the dish will still be delicious without it. Lemon juice would do the same thing, if you want something similar.
I’m Brazilian and I loved your recipe and all website content. I loved the way you seasoned the Feijoada. This recipe is so delicious.
Thanks for sharing that amazing recipe with us. Feijoada reminds me of my childhood and so many parties and get-togethers. Trying your recipes made me revive that part of me, thank you so much. I live in West Virginia, so I had a hard time finding the ingredients, but luckily I came across this website http://www.shivoomarket.com when I could find truly Brazilian rice, beans, and farofa. You are amazing, thank you again!
I'm so glad you enjoyed my feijoada Amanda - I'm especially happy to know that it brings back happy childhood memories. Thank you for taking the time to leave this thoughtful comment.
I served this this afternoon at a potluck in honor of a Brazilian. I thought I brought too much, but the crock pot and rice bowl were empty. Rave reviews. I followed the recipe exactly, and only needed 2C broth. I always add notes to recipes to improve the next time, but no notes needed for this recipe. Thanks for sharing it.
What a wonderful note to receive 🙂 I'm so happy the recipe worked out well for you and was a hit at the potluck.
I made this for my Brazilian son in law. He loved it and ate it twice a day. I’m about to make another batch. He has officially named me “the best mother in law ever “!!
Sounds to me like you are the best mother-in-law ever Melissa! Isn't it a great feeling to make people happy with food? I'm glad the Feijoada did the trick. Thanks so much for coming back around to leave a comment 🙂
You seem to have misspelled the orange: it's navel. Thanks for sharing the recipe, as this is one of the few things I miss from Brazil.
I've been looking for this recipe every since I went to Rodizio. It's a Brazilian steakhouse near me and they served it. I really would like to try this recipe, but I don't eat pork. What kind of beef can I substitute the pork for?
Hi Jalissa. I recommend using extra beef short ribs in place of the pork butt. Find turkey bacon or beef bacon to replace the pork. Look for smokey beef sausages to replace the pork sausages. It should be good. Let me know!
How many cups of Feijoada does this make? I know it says 8 servings but how many ounces is each serving? I need to make a large batch for an International Food tasting.
Celina I don't know the answer to your question. Next time I make this I will measure and include the info in this post. I'll try to make an estimate for you based on all the different elements: 1 pound of black beans cooked is 5-6 cups. Plus I'd guess there's about 8 cups of meat here. Plus 2-4 cups of chicken broth. My best guess is this recipe makes about 16-18 cups of Feijoada. Best of luck with your International Food tasting!
I made this for my very picky family and they absolutely loved it! I will definitely be making this again.
I'm so happy to hear it! 🙂
Delish! Made this for New Year’s Eve...we had the grandkids over and didn’t expect to make us to midnight central time (what was I thinking?!?). So we did a South American theme in case we needed to call it a night at 9 or 10 (midnight in Brazil). As it turns out, that just gave us an excuse to celebrate in 4 different time zones. But after having this stew to start us off, we had plenty of energy! I made it with fried plantains, sweet potatoes, and grilled pineapple. Overkill? Maybe, but oh the grilled pineapple was a great accompaniment. I didn’t change a thing in the recipe and loved it!
I made this for my daughter's graduation party. I had made it before and LOVED it. I thought I made enough to serve 60 but after some folks went back for 2nd & 3rds, we ran out. It was a huge hit. It's really delicious, easy and can be made before a party. I've shared the recipe with 1/2 dozen people already who begged for the recipe. Yum.