Slowcooker Feijoada - Brazilian Pork & Black Bean Stew
Feijoada, Brazil's most famous stew is made by slowly cooking black beans and a mixture of fresh & cured meats in a clay pot. This is a slow cooker version adapted from David Joachim's book "Global Kitchen".
9hr 47 minutes
1hr 47 minutes (1 hour inactive)
2 cups dried black beans
4 applewood-smoked bacon slices
1 (1-pound) boneless pork shoulder (Boston butt), trimmed & cut into 1/2-inch cubes
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
3 bone-in beef short ribs, trimmed (about 2 pounds)
3 cups finely chopped onion (about 2 medium)
1 ¼ cups low sodium chicken broth
4 garlic cloves, minced
1 (9-ounce) smoked ham hock
1 tbsp white vinegar
16 orange wedges
8 fresh bay leaves for garnish (optional)
Rinse and sort black beans. Add beans to a pot, cover with water and bring to a boil. Boil for 2 minutes, then remove from heat, cover with lid and let stand for 1 hour.
Next, cook bacon until crisp on a skillet over medium heat. Remove cooked bacon from pan, crumble and set aside.
Sprinkle 1/8 teaspoon salt and 1/4 teaspoon black pepper over the pork pieces.
Place pork in leftover drippings on pan over medium high heat. Saute for 8 minutes until all sides are browned. Remove pork from pan and place in a 6-quart slow cooker.
Sprinkle 1/8 teaspoon salt and remaining black pepper over the ribs. Cook ribs on the pan for 3 minutes on each side or until browned. Add ribs to the slow cooker.
Place drained black beans, remaining 1/2 teaspoon salt, minced onions, chicken broth, garlic, ham hock to slow cooker. Cover and cook on low for 8 hours or until meat and beans are tender.
Once meat is tender, remove ribs from slow cooker and let rest for 15 minutes. Discard the bones and shred the meat with 2 forks. Add meat back to the slow cooker.
Discard ham hock from the slow cooker. Mix in vinegar and crumbled bacon to the slow cooker.
Serve stew with orange wedges. Garnish with bay leaves (optional).