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Brazilian Feijoada
A co-worker's mom used to make this feijoada recipe for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. —Christiane Counts, Webster, Texas
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
- 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.
- 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.
- 3. 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.
- 4. Stir in beans and sausage. Cook, covered, on low 5-6 hours or until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.
Nutrition Facts
1 serving: 481 calories, 27g fat (11g saturated fat), 123mg cholesterol, 772mg sodium, 17g carbohydrate (2g sugars, 4g fiber), 41g protein.
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