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/stew served over white rice. I introduced this recipe to my family and it has become one of our favorite comfort foods.
—ANDREA ROMANCZYK MAGNA, UT
PREP: 15 MIN. + SOAKING • COOK: 7 HOURS • MAKES: 8 SERVINGS
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
1. Rinse and sort beans; soak according to the package directions. Drain and rinse, discarding the soaking liquid.
2. In a 6-qt. slow cooker, combine beans with the next nine ingredients. Add water; cook, covered, on low until the meat and beans are tender, 7-9 hours.
3. Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard the bones and bay leaves. Shred meat with two forks; return to slow cooker. Serve with hot cooked rice.
To freeze: 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.