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Per serving
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- 1
Soak the beans overnight
The night before, rinse and sort the dried black beans, then put them in a large saucepan and cover with water by 2 inches. Cover and let them soak overnight.
- 2
Boil the beans
The next day, drain and rinse the beans, discarding the soaking water. Return them to the saucepan, cover with fresh water by 2 inches, bring to a boil, and boil for 15 minutes. Drain and rinse again and set aside.
- 3
Start the meat
Trim the pork shoulder and cut it into 1-inch cubes. Cook the bacon until crisp, then crumble it. Place the pork, bone-in short ribs, and crumbled bacon in a 6-quart slow cooker. Add the diced onion, minced garlic, bay leaf, salt, and pepper, then pour the chicken broth, water, and beef broth over the meat. Cover and cook on high for 2 hours.
- 4
Add the beans and sausage
Slice the smoked sausage into 1/2-inch pieces. Stir the drained beans and sausage into the slow cooker. Cover and cook on low for 5 to 6 hours, until the meat and beans are very tender.
- 5
Shred and serve
Discard the bay leaf and lift out the short ribs. Once cool enough to handle, pull the meat from the bones, discard the bones, shred the meat with two forks, and stir it back into the pot. Serve over hot cooked white rice with a few fresh orange sections on top.
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Feijoada (Brazilian Black Bean and Pork Stew)
Created by: SundayPrepCo
Ingredients
- 8 oz dried black beans
- 2 lb boneless pork shoulder
- 3 bone-in beef short ribs
- 4 bacon
- 1 1/4 cup onion
- 3 garlic
- 1 bay leaf
- 3/4 tsp salt
- 3/4 tsp black pepper
- 1 1/2 cup chicken broth
- 1 cup water
- 1/2 cup beef broth
- 8 oz smoked sausage
- oranges
- white rice
Instructions
- Soak the beans overnightThe night before, rinse and sort the dried black beans, then put them in a large saucepan and cover with water by 2 inches. Cover and let them soak overnight.
- Boil the beansThe next day, drain and rinse the beans, discarding the soaking water. Return them to the saucepan, cover with fresh water by 2 inches, bring to a boil, and boil for 15 minutes. Drain and rinse again and set aside.
- Start the meatTrim the pork shoulder and cut it into 1-inch cubes. Cook the bacon until crisp, then crumble it. Place the pork, bone-in short ribs, and crumbled bacon in a 6-quart slow cooker. Add the diced onion, minced garlic, bay leaf, salt, and pepper, then pour the chicken broth, water, and beef broth over the meat. Cover and cook on high for 2 hours.
- Add the beans and sausageSlice the smoked sausage into 1/2-inch pieces. Stir the drained beans and sausage into the slow cooker. Cover and cook on low for 5 to 6 hours, until the meat and beans are very tender.
- Shred and serveDiscard the bay leaf and lift out the short ribs. Once cool enough to handle, pull the meat from the bones, discard the bones, shred the meat with two forks, and stir it back into the pot. Serve over hot cooked white rice with a few fresh orange sections on top.