Brazilian Feijoada

1. 1

   Quick-soak beans by boiling for 2 minutes, then letting sit, covered, for 1 hour. Drain, then add to slow cooker.

2. 2

   Cook bacon in a large skillet over medium heat until crisp. Remove from pan and crumble, leaving drippings in the pan.

3. 3

   Season the pork with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.

4. 4

   Season the ribs with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.

5. 5

   To the slow cooker, add the onion, broth, garlic, ham hock, and 1/2 teaspoon salt. Stir to combine ingredients, cover, and cook on low for 8 hours, or until meat and beans are tender.

6. 6

   Remove the ribs from the slow cooker and let sit for 15 minutes. Remove the meat from the bones, and shred. Discard bones.Discard the ham hock.

7. 7

   Return the shredded beef to the slow cooker, along with the vinegar and crumbled bacon. Stir to combine, then serve with orange wedges to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.