Brazil - Feijoada

brazil-feijoada
brazil-feijoada

Justin and I both agreed, this is probably hands down one of THE best dishes I’ve made so far on Who Noms the World. The pork was SO flavorful and is so good with the beans. Originally, the recipe states to use a pressure cooker, but I don’t have one, so I used a slow cooker and let it sit for 8 hours. The pork pulls apart soooo easily and goes perfectly with the rice, cabbage, and oranges. A MUST try! It literally melts in your mouth and is so flavorful and delicious.


Ingredients

  • 1 lb dried black beans (soaked overnight)

  • 6 oz bacon

  • 1 1/2 lbs boneless pork shoulder (bitesized pieces)

  • Salt and pepper (to taste)

  • 3 or 4 bone-in beef short ribs or other meaty beef or pork ribs (optional)

  • 9 oz pork hock or sausages

  • 2 onions (finely chopped)

  • 6 garlic cloves (minced)

  • 2-4 cups low-salt chicken broth (as needed)

  • 1/2 tsp coriander

  • 2 bay leaves

  • 1 tbsp white vinegar

Suggested Accompaniments:

  • 2 naval oranges (wedges)

  • Cilantro (chopped)

  • Green onions (sliced)

Instructions

  1. First and foremost, soak the black beans overnight. If you're going to use canned beans, just make sure to rinse them really well first. 

  2. Fry the slices of bacon in a large pan over medium heat until they are crispy. Remove them from the pan and crumble. Save the bacon grease. You'll use it to brown the meats. Add the bacon to the slow cooker.

  3. Season the pork with salt and pepper. Increase the heat of the pan on the stove to medium-high heat. Add the pork and saute for about 8 minutes in the reserved bacon grease, making sure to turn to brown all sides. Tip: if the pork is producing too much liquid and preventing browning, spoon some of the fat out of the pan. 

  4. Transfer the pork to the slow cooker. If you're using the short ribs, season with salt and pepper, and add to the pan. Cook for 3 minutes on each side, or until they are browned on all sides, and place into the slow cooker.

  5. To the slow cooker, add the beans, ham hock (or smoked sausage), onions, garlic, chicken broth, salt, coriander, bay leaves and vinegar. Stir to combine (if you can), cover, and cook on low heat for 8-9 hours, or until the beans and meat are tender enough to fall apart.

  6. Pull out the ribs and ham hock from the slow cooker. With a fork, remove the meat from the bones and shred it. Discard the bones and return the meat to the slow cooker. If necessary or desired, add more broth for a soupier consistency. Shred the pork shoulder. 

  7. After 8 excruciating hours, you are ready to serve! 

Serve with rice, and garnish with green onion and cilantro. Serve with the orange wedges on the side to squeeze the juice on top of your dish. Sauteed collard greens, or any other leafy green, is a perfect (and traditional) side dish usually served with a dish like this.

Recipe adapted from Panning the Globe.

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 I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.  What country would you like to see next? Let me know in the comments!

I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.

What country would you like to see next? Let me know in the comments!


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