Brazilian Feijoada is the traditional dish of, well, Brazil. And the most frequently requested dish by my oldest daughter on her birthday (yesterday! Happy Birthday, Love!) 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, and will fill them up for a long time. 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. It’s so good, you’ll want to run out and pick up a soccer ball, scoooooooore!
2 cups dried black beans (or 3 cans rinsed and drained)
1/2 teaspoon salt
1 bay leaf
4 slices applewood-smoked bacon
3 cups sliced onions (about 2 medium)
2 pound boneless pork shoulder (or 2.5 with bone), trimmed of most fat and cut into 3-4-inch pieces
Salt and pepper to taste
2 red bell peppers cut in strips 4 garlic cloves, minced
1 1/4 cups low-sodium chicken broth
1-2 canned in adobo chipotle peppers
2 tablespoon white vinegar
8 orange wedges
Place beans in a medium saucepan; cover by 1 inch with cold water. Cover and bring to a boil for about 2 minutes, reduce heat to simmer, add 1/2 teaspoon salt and one bay leaf and cook for about 1 hour. Drain.
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 pork to skillet; brown about 8 minutes, turning to brown on all sides. Transfer pork to slow cooker. Add drained beans, red peppers, garlic and chicken broth to slow cooker, stirring to combine. Cover and cook on LOW 6-8 hours or until beans and meat are tender.
Remove meat from bones and discard (if necessary); shred meat with 2 forks. Stir in vinegar and crumbled bacon. Serve with orange wedges, white 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