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Brazilian Feijoada

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Brazilian Feijoada


2 cups dried black beans
4 slices of apple-smoked bacon
1 (1 pound) boneless pork shoulder (Boston ham), trimmed and cut into 1/2-inch cubes
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
3 trimmed beef ribs, pitted (about 2 pounds)
3 cups finely chopped onion (about 2 medium ones)
1 ¼ cups fat-free, low-sodium chicken stock
4 garlic cloves, minced
1 smoked ham (9 oz.)
1 tablespoon white vinegar
8 orange slices

To make

Feijoada (pronounced "fei-ZVAH-da") is a delicious stew of pork and black beans, traditionally served with rice and fresh orange slices. In Brazil, this dish is often served on special occasions, but cooking in a slow cooker allows you to serve this hearty dish even on the busiest weekday evenings.
Put the black beans in a small saucepan; cover with cold water. Bring to a boil; cook the beans for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain the water from the beans.Saute the bacon in a large skillet over medium-high heat until crisp. Remove the bacon from the pan; crumble. Sprinkle the pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium-high. Transfer the pork to the skillet with the filling; saute for 8 minutes, until lightly browned on all sides. Transfer the pork to a 6-liter electric slow cooker. Sprinkle the ribs evenly with 1/8 teaspoon salt and the remaining 1/4 teaspoon pepper. Add the ribs to the skillet; cook for 3 minutes on each side or until lightly browned. Put the ribs in the slow cooker. Add the washed beans, remaining 1/2 teaspoon salt, onion, and the next 3 ingredients (including ham) to the slow cooker, stirring constantly. Cover and cook over low heat for 8 hours or until the beans and meat are tender.Remove the ribs from the slow cooker; let stand for 15 minutes. Separate the meat from the bones; chop the meat with 2 forks. Remove the bones. Discard the ham. Return the beef to the slow cooker. Add the vinegar and chopped bacon. Serve with orange slices.
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  Published: 11/20/2023 7:55 PM

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