SLOW COOKER BRAZILIAN FEIJOADA
Try this SLOW COOKER BRAZILIAN FEIJOADA recipe, or contribute your own.
Try this SLOW COOKER BRAZILIAN FEIJOADA recipe, or contribute your own.
- 2 bay leaves
- kosher salt
- 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
- 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
- serve with steamed white rice
- 6 ounces applewood-smoked bacon (i highly recommend healthi no-nitrite bacon)
- 1 1/2 pounds boneless pork shoulder (boston butt) trimmed of fat and cut into 1/2-inch cubes
- 3 or 4 bone-in beef short ribs or other meaty beef o trimmed of fat
- 1 (9-ounce) smoked ham hock or 9 ounces smoked pork
- 1 bunch green onions trimmed and thinly sliced
- Carbohydrate 36.3055418175084 g
- Cholesterol 0 mg
- Fat 0.832537314766595 g
- Fiber 8.72073664695428 g
- Protein 12.4229759977507 g
- Saturated Fat 0.213440740127514 g
- Serving Size 1 1 Serving (168g)
- Sodium 22.3030846100433 mg
- Sugar 27.5848051705541 g
- Trans Fat 0.189690869458008 g
- Calories 198 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 ½ teaspoon salt and ⅛ 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 ⅓ 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 Feijoida 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 Journey
As a busy working mom, finding time to cook elaborate meals can feel like a Herculean task. Weekends often vanish in a whirlwind of errands and family activities, leaving little time for the culinary adventures I crave. That's why I've become a huge fan of slow cookers. They're my secret weapon for transforming simple ingredients into flavorful, hearty dishes that require minimal hands-on time. Recently, I decided to tackle a recipe that had been on my to-do list for ages: Brazilian Feijoada. This traditional Brazilian stew, usually a time-consuming undertaking, was magically simplified thanks to my trusty slow cooker.
The aroma that wafted from my kitchen as the Feijoada simmered was pure magic – a rich blend of smoky bacon, savory pork, and aromatic spices. It was a comforting, homey scent that transported me to a sun-drenched Brazilian cafe, even while I was juggling work emails and homework help. I followed a recipe that called for a combination of beans, pork, beef short ribs, and ham hock, all slow-cooked to perfection until meltingly tender. The secret, I discovered, is in the preparation. Soaking the beans overnight is crucial for achieving that creamy texture, and browning the meat beforehand adds a layer of delicious depth of flavor.
The Ingredients: A Culinary Symphony
Gathering the ingredients was a mini-adventure in itself. I love the process of selecting fresh, high-quality produce and spices. The vibrant colors and aromas of the market always inspire me. For this recipe, I opted for a mix of traditional and readily available items, ensuring that my Feijoada would be both authentic and accessible. The star of the show, of course, were the black beans – plump, dark, and full of promise. I also sourced some delicious applewood-smoked bacon, a boneless pork shoulder, and some bone-in beef short ribs for a truly robust flavor profile. The smoked ham hock added another dimension of smoky depth.
The vegetables were equally important. I used a generous amount of finely chopped onions and garlic, which provided a lovely base for the flavors to meld. Freshly ground black pepper and coriander added a touch of spice, while a splash of white vinegar provided a subtle tang. The bay leaves contributed a subtle, earthy note. The final flourish – vibrant green onions and cilantro, and juicy orange wedges – added a burst of freshness and color that elevated the dish to another level. The accompaniments are key; serving it with fluffy white rice is a must.
The Slow Cooker's Magic: Effortless Elegance
The beauty of this recipe lies in its simplicity. Once all the ingredients are nestled in the slow cooker, you can practically forget about it. The slow, gentle cooking process allows the flavors to develop and the meat to become incredibly tender. The result is a deeply satisfying stew, bursting with rich textures and bold flavors. While the slow cooker hummed away, I was able to focus on other tasks, enjoying the anticipation of a delicious, home-cooked meal without the stress of constant attention in the kitchen.
More Than Just a Meal: A Taste of Brazil
This Feijoada wasn't just a meal; it was an experience. It transported me to a different place, immersing me in the vibrant culture of Brazil through its flavors and aromas. It was a chance to escape the daily grind, even if only for a little while, and indulge in something truly special. I served it to my family, and they were equally delighted by the rich, savory stew. This is undoubtedly a recipe I'll be making again and again. The slow cooker is now officially my partner in creating memorable meals.
Tips and Variations:
For the adventurous cook: Consider adding other types of meat, such as chorizo or Andouille sausage, for an extra layer of flavor. You can also experiment with different types of beans, such as pinto beans or kidney beans.
For a spicier kick: Add a pinch of red pepper flakes or a few dashes of your favorite hot sauce to the stew during the final hour of cooking.
For a vegetarian option: Omit the meat and add extra vegetables, such as carrots, bell peppers, or zucchini, to create a hearty and flavorful vegetarian Feijoada. Vegetable broth can substitute for chicken broth.
No matter how you choose to make it, this slow-cooked Brazilian Feijoada is a guaranteed crowd-pleaser – a testament to the power of simple ingredients, a touch of creativity, and the magic of a slow cooker. So grab your ingredients and embark on your own culinary adventure!
