Brazilian Feijoada Recipe

Name: Brazilian Feijoada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried black beans; 4 applewood-smoked bacon slices; 1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 3 bone-in beef short ribs, trimmed (about 2 pounds); 3 cups finely chopped onion (about 2 medium); 1 1/4 cups fat-free, lower-sodium chicken broth; 4 garlic cloves, minced; 1 (9-ounce) smoked ham hock; 1 tablespoon white vinegar; 8 orange wedges

Servings: persons

2 cups dried black beans
4 applewood-smoked bacon slices
1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 bone-in beef short ribs, trimmed (about 2 pounds)
3 cups finely chopped onion (about 2 medium)
1 1/4 cups fat-free, lower-sodium chicken broth
4 garlic cloves, minced
1 (9-ounce) smoked ham hock
1 tablespoon white vinegar
8 orange wedges

1
Place black beans in a small saucepan; cover with cold water. Bring to a boil; cook beans for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
2
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; saute 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.
3
Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.
4
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1383

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups dried black beans, 4 applewood-smoked bacon slices, 1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes, 3/4 teaspoon salt, divided, and more.

Yes, Brazilian Feijoada falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brazilian Feijoada

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