Brazilian Pork & Black Bean Stew
Total TimePrep: 15 min. + soaking Cook: 7 hours
- 1-1/2 cups dried black beans
- 1 pound smoked kielbasa or Polish sausage, sliced
- 1 pound boneless country-style pork ribs
- 1 package (12 ounces) fully cooked Spanish chorizo links, sliced
- 1 smoked ham hock
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups water
- Hot cooked rice
- Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid.
- In a 6-qt. slow cooker, combine beans with next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours.
- 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.
- Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts1-1/2 cups: 531 calories, 33g fat (11g saturated fat), 101mg cholesterol, 1069mg sodium, 27g carbohydrate (3g sugars, 6g fiber), 33g protein.
Jun 15, 2019
OMG I am so sorry . I miss read the recipe. I'm a dumb ass. 5 cups not 5ltr. Anyway after reducing the huge amount of liquid (which took 2hrs) the flavour was amazing!! Not your average way to cook but ended up pretty good????
Jan 20, 2019
Where did you get this recipe? This is everything BUT BRAZILIAN. Why we Brazilians should use Spanish chourizo if our ausages are just the best one. We don't use polish or kielbasa sausage either, Neither pork ribs. We use calabrese sausage (smoked is better), diced bacon, smoked pork and things like that. Your recipe has the wrong name. I think you should call iT as MY DREAM ABOUT BRAZILIAN FOOD. If youn want an authentic Brazilian food, let me know. I send a recipe to you.
Jan 20, 2019
Feijoada has been a staple in my recipe box for years! I make mine with a chuck roast and a boneless ham. It's a perfect winter dish, can be doubled to feed a crowd and it's even better after being frozen.