Brazilian Pork & Black Bean Stew
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-like stew served over white rice. I introduced this version to my family, and it has become one of our favorite comfort foods. —andrea romanczyk, Magna, Utah
Total TimePrep: 15 min. + soaking Cook: 7 hours
- 1-1/2 cups dried black beans
- 1 pound Johnsonville® Fully Cooked Polish Kielbasa Sausage Rope, 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 nine 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 two 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.
Originally published as Feijoada (Brasilian Pork Chili/Stew) in Taste of Home Everyday Slow Cooker & One Dish Recipes 2017
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