Slow Cooker Brazilian Feijoada
A lightened-up, slow-cooker version of Brazil's famous meat and bean stew. Note: If you're planning to make this in the morning before work, you'll need to soak the beans the night before. I also suggest browning the meats the night before and keeping them in the fridge overnight. Then in the morning, you can just chop up the onions and garlic and throw everything into the slow cooker.
A lightened-up, slow-cooker version of Brazil's famous meat and bean stew. Note: If you're planning to make this in the morning before work, you'll need to soak the beans the night before. I also suggest browning the meats the night before and keeping them in the fridge overnight. Then in the morning, you can just chop up the onions and garlic and throw everything into the slow cooker.
- kosher salt
- 2 leaves
- 1/2 teaspoon ground coriander
- freshly ground black pepper
- 1 tablespoon white vinegar
- 1 pound dried black beans picked over and soaked over night per package instructions
- 6 ounces applewood-smoked bacon (i highly recommend health
- 1 1/2 pounds boneless pork shoulder (boston butt), trimmed of
- 3 or 4 bone-in beef short ribs or other meaty beef o
- 1 ounces smoked pork sausages such as linguica
- 3 cups finely chopped onion (about 2 medium)
- 6 large garlic cloves peeled and minced (about 3 1/2 tablespoons minced)
- 2-4 cups low-salt chicken broth as needed (i recommend swanson's)
- suggested accompaniments:
- 2 naval oranges cut into wedges
- chopped fresh cilantro leaves from 1 small bunch
- 1 bunch green onions trimmed and thinly sliced
- serve with steamed white rice
- Carbohydrate 41.4078368175084 g
- Cholesterol 0 mg
- Fat 0.893872314766595 g
- Fiber 9.74378665405915 g
- Protein 12.9359359977507 g
- Saturated Fat 0.219570740127514 g
- Serving Size 1 1 Serving (217g)
- Sodium 24.4185846100433 mg
- Sugar 31.6640501634492 g
- Trans Fat 0.218078369458008 g
- Calories 218 calories
Step-by-step
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble and add to a 6-quart electric slow-cooker.
- Sprinkle pork evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to slow cooker.
- Season the ribs evenly with 1/8 teaspoon salt and a few grinds of pepper. Add ribs to skillet; cook for 3 minutes on each side or until browned. Place ribs in slow cooker.
- Add drained beans, ham hock, onions, garlic, 2 cups chicken broth, 1 teaspoon salt, coriander, bay leaves and vinegar to slow cooker, stirring to combine.
- Cover and cook on LOW 8-9 hours or until beans and meat are tender.
- Pull out ribs and ham hock bones. Remove any remaining meat from the bones and shred it with two forks. Discard bones. Return meat to slow cooker.
- Add more broth for a soupier consistency.
- Serve Feijoada with rice. Sprinkle generously with green onions and cilantro. Serve with orange wedges to squeeze on top. Sautéed collard greens are a perfect traditional side dish or choose another leafy green like spinach or kale.
My Brazilian Feijoada Adventure: A Slow Cooker Story
As a busy working mom, finding time to cook elaborate meals can feel like a Herculean task. Weekends are often filled with kids' activities and errands, leaving precious little time for anything beyond quick, simple dinners. But last week, I decided to embark on a culinary adventure that promised to be both delicious and manageable – a slow cooker Brazilian Feijoada. The idea of a hearty, flavorful stew simmering away all day while I focused on work and family was incredibly appealing. Feijoada, I learned, is the national dish of Brazil, a rich and complex stew traditionally made with various cuts of meat and black beans. My approach, however, would lean toward a slightly lighter version, perfect for a weeknight meal without sacrificing flavor.
The preparation itself was surprisingly straightforward, even with the time constraints I faced. The night before, I diligently soaked the black beans, as recommended in the recipe. This is crucial for tender beans, and I’ve learned the hard way how tough they can get without proper soaking. I also took advantage of the evening to brown the meats—pork shoulder, beef short ribs, and some smoked sausage. Browning the meat adds depth of flavor that's simply unmatched. I sealed the browned meats in containers and popped them in the fridge until the next day. This multitasking ensured that my morning routine wouldn't be hijacked by hours of food preparation.
The morning of, all I had to do was a quick chop of onions and garlic. This task took only about five minutes. Then, it was a simple matter of throwing everything – the pre-soaked beans, the browned meats, the aromatics (onions, garlic, bay leaves, coriander), and chicken broth – into my trusty slow cooker. The beauty of the slow cooker is that it does all the work for you, gently simmering the stew to perfection over low heat. I set it and forgot it, knowing that by evening, a delicious, aromatic stew would be waiting for my family.
The result? An absolute triumph. The Feijoada was incredibly flavorful, the beans perfectly tender, and the meat meltingly soft. The slow cooking process had truly worked its magic, allowing all the flavors to meld together seamlessly. The aroma alone was enough to make our mouths water as we anticipated the evening meal. The subtle smokiness from the bacon and sausage complemented the rich, savory depth of the beans and meat. We served it with fluffy white rice, a sprinkle of fresh cilantro and green onions, and a wedge of orange to add a refreshing citrusy zing. I'd even tried adding a side of sauteed kale as my recipe suggested and it was simply perfect. My kids, initially skeptical about a "bean stew," cleaned their plates with surprising enthusiasm.
This slow cooker Brazilian Feijoada is now firmly entrenched in our weekly meal rotation. It's the perfect example of how delicious and satisfying food can be prepared, even with a busy schedule. It's a testament to the power of planning ahead and embracing the simplicity of the slow cooker. The recipe is incredibly adaptable too – feel free to adjust the types of meat based on your preferences or what's available. I may try adding some chorizo or even chicken next time, just to explore different flavor profiles. Ultimately, the beauty of this recipe lies in its versatility and ease of preparation. It is a recipe that I'd highly recommend to everyone who desires to add a unique and flavorful dish to their repertoire.
Ingredients I used:
- Kosher salt
- Bay leaves
- Ground coriander
- Freshly ground black pepper
- White vinegar
- Dried black beans (soaked overnight)
- Applewood-smoked bacon
- Boneless pork shoulder (boston butt), trimmed
- Bone-in beef short ribs
- Smoked pork sausages (linguica)
- Finely chopped onion
- Minced garlic
- Low-salt chicken broth
- Naval oranges (cut into wedges)
- Chopped fresh cilantro
- Green onions (trimmed and sliced)
- Steamed white rice
Making this Feijoada wasn't just about the delicious meal; it was about creating a comforting and memorable experience for my family. It's a recipe that embodies the spirit of slow living – taking the time to savor the process, appreciating the simple pleasures of cooking, and enjoying the fruits of your labor with loved ones. In a world where time is often our most precious commodity, this slow cooker masterpiece offered a welcome respite, a reminder that even amidst the chaos, there's always room for delicious, wholesome food and cherished moments together.
