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Slow cooker Brazilian feijoada ( slow cooker)
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| Feijoada pronounced Fay- ZWAH- da is a delicious stew of pork and black beans this is traditionally served over rice and with fresh orange slices. Makes 8 servings( serving size 1 1/4 cup bean mixture and 1 orange wedge Ingredients: | |
| .2 cups | dried black beans |
| 4 applewood smoked bacon slices | |
| 1 (1 lb) | boneless pork shoulder, ( Boston butt) trimmed and cut into 1/2 inch cubes |
| 3/4 tsp | salt divided |
| 1/2 tsp | freshly ground black pepper, divided |
| 3 bone in beef short ribs, trimmed( about 2 lbs) | |
| 3 cups | finely chopped onion, about 2 medium |
| 1 1/4 cups | fat free, lower sodium chicken broth |
| 4 | garlic cloves, minced |
| 1 (9 oz) | smoked ham hock |
| 1 tbs | white vinegar |
| 8 | orange wedges |
1- place black beans in a small saucepan; cover with cold water. Bring to boil; cook beans for 2 minutes. Re ob from heat; cover and let stand 1 hour. Drain beans
2- cook bacon in large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 tsp salt and 1/4 tsp 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 qt electric slow cooker.
Sprinkle ribs evenly with 1/8 tsp salt and remaining 1/4 tsp 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 tsp 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 neat are tender
3- remove ribs from slow cooker; let stand 15 minutes.
Remove meat from bones; shred neat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker . Stir in vinegar and crumbled bacon. Serve its orange wedges.
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