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Brazilian Feijoada

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  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)

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


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Nutrition Rank

Nutrition Facts

Serving size

Calories 611 Calories from Fat 189

% Daily Value*

Total Fat 21 g32.3%

Saturated Fat 8.3 g41.4%

Trans Fat 0 g

Cholesterol 64.2 mg21.4%

Sodium 851.7 mg35.5%

Total Carbohydrates 64 g21.3%

Dietary Fiber 13.8 g55.2%

Sugars 9 g

Protein 34 g67.3%

Vitamin A 3.9% Vitamin C 42.2%

Calcium 13.3% Iron 23.2%

*Based on a 2000 Calorie diet


Brazilian Feijoada Recipe