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Brazilian Feijoada
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| YIELD: 8 servings (serving size: about 1 1/4 cups bean mixture and 1 orange wedge) TOTAL: 9 HOURS, 47 MINUTES COURSE: Soups/Stews Ingredients | |
| 2 cups | dried black beans |
| 4 slices | applewood-smoked bacon |
| 1 pound | boneless pork shoulder, (Boston butt), trimmed and cut into 1/2-inch cubes |
| 3/4 teaspoon | salt, divided |
| 1/2 teaspoon | freshly ground black pepper, divided |
| 3 bone-in beef short ribs, trimmed (about 2 pounds) | |
| 3 cups | finely chopped onion, (about 2 medium) |
| 1 1/4 cups | fat-free, lower-sodium chicken broth |
| 4 | garlic cloves, minced |
| 1 (9-ounce) | smoked ham hock |
| 1 tablespoon | white vinegar |
| 8 | orange wedges |
Preparation
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.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 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 a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.
3. Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.
Julianna Grimes, Cooking Light
MARCH 2011
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