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Brazilian Feijoada

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Ingredients
  Dried black beans 2 Pound
  Water 10 Cup (160 tbs)
  Boneless smoked pork butt 2 Pound
  Pepperoni 1⁄2 Pound, cut into 0.5-inch pieces
  Onions 3 Large, sliced
  Dry red wine/Beef broth 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Orange 3 , peeled and sectioned
  Parsley 1⁄4 Cup (4 tbs)
Directions

1 Pick over beans and rinse under running water.
Combine beans with water in a large kettle or a 5-quart electric slow cooker; bring to boiling and boil 2 minutes; cover.
Remove from heat; let stand 1 hour; add pork butt, pepperoni, onions, wine or beef broth and salt; cover.
2 Cook on low (190° to 200°) 8 hours, stirring after 4 hours, if possible, or on high (290° to 300°) 4 hours, stirring after 2 hours, if possible, or until beans and meat are tender.
3 Remove pork butt; press beans against the side of the slow cooker with a wooden spoon to mash some of them.
Serve with orange sections and chopped parsley arranged atop beans.
4 Slice pork butt thinly and pass it around, on a separate plate, with mustard and whole-wheat bread.

Recipe Summary

Cuisine: 
American
Servings: 
12

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