Brazilian Pork & Black Bean Stew
TOTAL TIME: Prep: 35 min. + soaking Cook: 7 hours
YIELD: 8 servings.
During high school, I spent a year in Brazil and fell in love with the culture and food. One of my favorite dishes was feijoada, a chili/stew served over white rice. I introduced this easy recipe to my family, and it has become one of our favorite comfort foods. —Andrea Romanczyk, Magna, Utah
Ingredients
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1-1/2 cups dried black beans
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1 pound smoked kielbasa or Polish sausage, sliced
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1 pound boneless country-style pork ribs
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1 package (12 ounces) fully cooked Spanish chorizo links, sliced
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1 smoked ham hock
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1 large onion, chopped
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3 garlic cloves, minced
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2 bay leaves
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3/4 teaspoon salt
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1/2 teaspoon pepper
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5 cups water
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Hot cooked rice
Directions
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1.
Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
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2.
Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
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3.
In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours.
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4.
Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice.
Nutrition Facts
1-1/2 cups: 531 calories, 33g fat (11g saturated fat), 101mg cholesterol, 1069mg sodium, 27g carbohydrate (3g sugars, 6g fiber), 33g protein.
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