Brazilian Feijoada {Pork, Beef & Black Bean Stew}
Brazilian Feijoada {Pork, Beef & Black Bean Stew}
The word Feijoada (pronounced fay-ZWAH-da) comes from the Portuguese word feijão which means “beans” and is the national dish of Brazil. This stew is made up of rich cuts of assorted pork and beef that are slow cooked with black beans, onions and garlic. It’s then served over rice with orange wedges which provide just the right flavor balance.
Preparing this dish in the slow cooker allows the smoky flavors of the meats to season the beans. This is a stick to your ribs kind of meal and one you’ll love coming home to on a cool fall day.
I’ve shared before that one way I find balance in my life is to ‘travel’ through food. I hope one day to be able to eat international dishes, such as Feijoada, while visiting their native country. In the meantime I’ll consider these recipes…..research.
Brazilian Feijoada {Pork, Beef & Black Bean Stew}
Ingredients
- 2 cups dried black beans
- 4 slices applewood-smoked bacon
- 1 1-lb boneless pork shoulder (Boston butt), cut into 1/2-inch cubes
- 3 bone-in beef short ribs
- 3 cups diced onion
- 1 1/4 cups chicken broth
- 4 garlic cloves minced
- 1 9-ounce ham hock
- 1 Tbl. white vinegar
- 1 orange cut into wedges
Instructions
- Place beans in a small saucepan; cover with water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain.
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan and crumble. Reserve. Increase heat to medium high. Add pork to skillet and sauté browning on all sides. Transfer pork to slow cooker. Add ribs to skillet and brown then add to slow cooker. Add drained beans, onion, broth, garlic, and ham hock to slow cooker, stirring to combine. Cover and cook on LOW for 8 hours.
- Remove ribs from slow cooker, let stand for 15 minutes. Remove meat from bones and shred. Discard bones and ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with rice and orange wedges.
