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My Brazilian Feijoada Recipe

My Brazilian Feijoada  Recipe
My Brazilian Feijoada Recipe photo by Taste of Home
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My Brazilian Feijoada Recipe

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A co-worker's mom used to make this dish for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute the red meat with lean white meat if you prefer. —Christiane Counts, Webster, Texas
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + soaking. Cook: 7 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + soaking. Cook: 7 hours

Ingredients

  • 8 ounces dried black beans (about 1 cup)
  • 2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
  • 3 bone-in beef short ribs (about 1-1/2 pounds)
  • 4 bacon strips, cooked and crumbled
  • 1-1/4 cups diced onion
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1-1/2 cups chicken broth
  • 1 cup water
  • 1/2 cup beef broth
  • 8 ounces smoked sausage, cut into 1/2-inch slices
  • Orange sections
  • Hot cooked rice, optional

Directions

Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. Stir in beans and sausage. Cook, covered, on low until meat and beans are tender, 5-6 hours. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice. Yield: 10 servings.

Test Kitchen tips
  • Feijoada is a versatile stew of beans, various meats and sausages that's typically served over rice.
  • Although it originated in Portugal, feijoada is often described as the national dish of Brazil.
  • Originally published as My Brazilian Feijoada in Taste of Home December 2017

    Nutritional Facts

    1 serving: 481 calories, 27g fat (11g saturated fat), 123mg cholesterol, 772mg sodium, 17g carbohydrate (2g sugars, 4g fiber), 41g protein.

    • 8 ounces dried black beans (about 1 cup)
    • 2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
    • 3 bone-in beef short ribs (about 1-1/2 pounds)
    • 4 bacon strips, cooked and crumbled
    • 1-1/4 cups diced onion
    • 3 garlic cloves, minced
    • 1 bay leaf
    • 3/4 teaspoon salt
    • 3/4 teaspoon pepper
    • 1-1/2 cups chicken broth
    • 1 cup water
    • 1/2 cup beef broth
    • 8 ounces smoked sausage, cut into 1/2-inch slices
    • Orange sections
    • Hot cooked rice, optional
    1. Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. Stir in beans and sausage. Cook, covered, on low until meat and beans are tender, 5-6 hours. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice. Yield: 10 servings.

    Test Kitchen tips
  • Feijoada is a versatile stew of beans, various meats and sausages that's typically served over rice.
  • Although it originated in Portugal, feijoada is often described as the national dish of Brazil.
  • Originally published as My Brazilian Feijoada in Taste of Home December 2017

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