Brazilian Feijoada is the traditional dish of, well, Brazil. And the most frequently requested dish by my oldest daughter on her birthday. This is my version of it, there seem to be many varieties, but I’ve simplified it for the slow cooker. You can make it in a dutch oven as well. If you are pressed for time, use canned beans (wait for last few hours to add to cooker) and skip the browning, it works fine, trust me.
Feijoada feeds a crowd, also freezes beautifully. It’s terrific with rice (the girls like white, the hubs and I like brown) and top it off with some greek yogurt and some orange wedges.
Why is this so delish?
- this recipe makes quite a bit, and it freezes great
- feed the crowd (or your freezer)
- great way to get some beans in your diet, especially if you aren’t so keen on the bean
So whip yourself up a Caipirinha, the national drink of Brazil, made with cachaça a Brazilian version of rum. You can now call this date night and head on down to the tropics, your welcome.
Brazilian Feijoada (Pork and Bean Stew)
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Slow cooker
- Cuisine: Brazilian
Description
This is a great dish for the slow cooker, and it feeds a crowd, happily! My version is very beany, which I prefer, you can cut back if you’d like. Don’t forget to add the vinegar at the end, it cuts through the richness and adds a nice bright note to the dish.
Ingredients
- 2 cups dried black beans (or 3 cans rinsed and drained)
- 1 teaspoon kosher* salt
- 1 bay leaf
- 4 slices applewood-smoked bacon
- 3 cups sliced onions (about 2 medium)
- 2 pound boneless pork shoulder (or 2-1/2 with bone), trimmed of most fat and cut into 3-4-inch pieces
- Kosher salt (affiliate link) and freshly grated black pepper to taste
- 2 red bell peppers cut in strips
- 4 garlic cloves, sliced
- 1 1/4 cups chicken stock (homemade if you have it)
- 1–2 canned in adobo chipotle peppers (not 1–2 cans, but 1 or 2 peppers from the can:)
- 2 tablespoon apple cider vinegar
- 1 orange cut into 8 wedges
- Cooked white or brown rice
Instructions
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.
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.
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.
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.
Note: if using canned beans, add to slow cooker 2-3 hours before serving
Notes
*I use Diamond Kosher Salt (affiliate link) in most of my recipes. Salts vary in weight and bite, use cautiously!
Other bean dishes you may want to try:
Thanks for reading. I’d love to hear your thoughts on this recipe. Have you tried it? Did you like it? Share with others too!
Cheers!
This meal is oh so good! And freezes well to boot!