Brazilian Feijoada {Slow Cooked Pork and Black Bean Stew}

Brazilian Feijoada {Slow Cooked Pork and Black Bean Stew} requires about 45 minutes from start to finish. One portion of this dish contains approximately 61g of protein, 24g of fat, and a total of 760 calories. This recipe serves 8. For $2.93 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe is liked by 18 foodies and cooks. It is perfect for Autumn. Head to the store and pick up yellow onion, white vinegar, garlic cloves, and a few other things to make it today. It works well as a budget friendly main course. It is brought to you by Mels Kitchen Café. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. Users who liked this recipe also liked Feijoada, Brazilian Black Bean Stew, SLOW COOKER BRAZILIAN FEIJOADA, and Brazilian Black Bean Stew.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Alternately, place the beans in a bowl and cover by 2-inches with cold water. Soak overnight. Drain.Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Let the bacon cool and then place in a covered container or bag in the refrigerator to use before serving. Sprinkle pork evenly with salt and pepper. Increase heat to medium-high. Add pork to bacon drippings in skillet; cook the pork 1-2 minutes per side until golden brown all over. Transfer the pork to a 6-quart slow cooker. Sprinkle ribs evenly with salt and pepper. Add ribs to skillet; cook 2-3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, 1/2 teaspoon salt, onion, chicken broth, garlic and ham hock to slow cooker, stirring to combine. Cover and cook on low 8 hours or until beans and meat are tender.Shred meat with 2 forks (you can do this by removing the pork and ribs from the slow cooker or just digging in and shredding amid the broth and beans). Remove and discard ham hock. Add the meat back into the slow cooker if you removed it for shredding. Stir in vinegar and crumbled bacon. Serve with hot, cooked rice and orange wedges.

 

Step by step:

1. Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes.

2. Remove from heat; cover and let stand 1 hour.

3. Drain. Alternately, place the beans in a bowl and cover by 2-inches with cold water. Soak overnight.

4. Drain.Cook bacon in a large skillet over medium heat until crisp.

5. Remove bacon from pan; crumble.

6. Let the bacon cool and then place in a covered container or bag in the refrigerator to use before serving. Sprinkle pork evenly with salt and pepper. Increase heat to medium-high.

7. Add pork to bacon drippings in skillet; cook the pork 1-2 minutes per side until golden brown all over.

8. Transfer the pork to a 6-quart slow cooker. Sprinkle ribs evenly with salt and pepper.

9. Add ribs to skillet; cook 2-3 minutes on each side or until browned.

10. Place ribs in slow cooker.

11. Add drained beans, 1/2 teaspoon salt, onion, chicken broth, garlic and ham hock to slow cooker, stirring to combine. Cover and cook on low 8 hours or until beans and meat are tender.Shred meat with 2 forks (you can do this by removing the pork and ribs from the slow cooker or just digging in and shredding amid the broth and beans).

12. Remove and discard ham hock.

13. Add the meat back into the slow cooker if you removed it for shredding. Stir in vinegar and crumbled bacon.

14. Serve with hot, cooked rice and orange wedges.

Nutrition Information:

covered percent of daily need