My Brazilian Feijoada
A co-worker’s mom used to make this dish for him and it was his favorite. So I made him my own version. It’s an adaptable recipe—instead of sausage you can use ham hocks, or substitute lean white meat for the red meat.
—Christiane Counts, Webster, TX
Prep: 20 min. + soaking • Cook: 7 hours • Makes: 10 servings
- 8 oz. dried black beans (about 1 cup)
- 2 lbs. boneless pork shoulder butt roast, trimmed and cut into 1-in. cubes
- 3 bone-in beef short ribs (about 1 ½ lbs.)
- 4 bacon strips, cooked and crumbled
- 1 ¼ cups diced onion
- 3 garlic cloves, minced
- 1 bay leaf
- ¾ tsp. salt
- ¾ tsp. pepper
- 1 ½ cups chicken broth
- 1 cup water
- ½ cup beef broth
- 8 oz. smoked sausage, cut into ½-in. slices
- Orange sections
- Hot cooked rice, optional
- 1. Rinse and sort black beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add diced onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours.
- 2. Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender.
- 3. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred the meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.
1 serving: 481 cal., 27g fat (11g sat. fat), 123mg chol., 772mg sod., 17g carb. (2g sugars, 4g fiber), 41g pro.
