Hardcore Feijoada Brazilian Stew Pork Beans Recipe

Brazilian Feijoada {Slow Cooked Pork and Black Bean …

WEBNov 18, 2011 · Instructions. Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes. Remove from heat; cover …

Rating: 4.6/5(20)
1. Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Alternately, place the beans in a bowl and cover by 2-inches with cold water. Soak overnight. Drain.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Let the bacon cool and then place in a covered container or bag in the refrigerator to use before serving. Sprinkle pork evenly with salt and pepper. Increase heat to medium-high. Add pork to bacon drippings in skillet; cook the pork 1-2 minutes per side until golden brown all over. Transfer the pork to a 6-quart slow cooker. Sprinkle ribs evenly with salt and pepper. Add ribs to skillet; cook 2-3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, 1/2 teaspoon salt, onion, chicken broth, garlic and ham hock to slow cooker, stirring to combine. Cover and cook on low 8 hours or until beans and meat are tender.
3. Shred meat with 2 forks (you can do this by removing the pork and ribs from the slow cooker or just digging in and shredding amid the broth and beans). Remove and discard ham hock. Add the meat back into the slow cooker if you removed it for shredding. Stir in vinegar and crumbled bacon. Serve with hot, cooked rice and orange wedges.

Preview

See Also:

Show details

Brazilian Feijoada (Pork and Black Bean Stew) SheCooks.Design

WEBJun 6, 2017 · Sprinkle pork evenly with salt and pepper. Increase heat to medium-high. Add to skillet; brown about 8 minutes, turning to brown on all sides. Transfer pork to slow …

1. Ideally, soak your beans overnight, covered in water by one inch. Check every so often to be sure they are still covered, they have a tendency to absorb alot of water. Drain the beans before adding to the slow cooker.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble and set aside. Remove all but about 1 tablespoon of bacon drippings from the pan. Sauté onions for about 5 minutes. Remove from pan into a 6 quart slower cooker.
3. Sprinkle pork evenly with salt and pepper. Increase heat to medium-high. Add to skillet; brown about 8 minutes, turning to brown on all sides. Transfer pork to slow cooker. Add drained beans, bay leaf, red peppers, garlic and chicken stock to slow cooker, stirring to combine. Cover and cook on low 6-8 hours or until beans and meat are tender.
4. Remove meat on to a plate and remove meat from bones. Discard (if necessary) the bones; shred meat with two forks and return the meat to the slow cooker and stir. Stir in vinegar and crumbled bacon. Serve with orange wedges and rice. I love this with a dollop of greek yogurt or sour cream.

Preview

See Also: Pork Recipes, Stew RecipesShow details