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Brazilian Pork & Black Bean Stew

During high school, I spent a year in Brazil and fell in love with the culture and food. One of my favorite dishes was feijoada, a chili/stew served over white rice. I introduced this easy recipe to my family, and it has become one of our favorite comfort foods. —Andrea Romanczyk, Magna, Utah
  • Total Time
    Prep: 15 min. + soaking Cook: 7 hours
  • Makes
    8 servings

Ingredients

  • 1-1/2 cups dried black beans
  • 1 pound smoked kielbasa or Polish sausage, sliced
  • 1 pound boneless country-style pork ribs
  • 1 package (12 ounces) fully cooked Spanish chorizo links, sliced
  • 1 smoked ham hock
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cups water
  • Hot cooked rice

Directions

  • Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid.
  • In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours.
  • Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice.
  • Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts
1-1/2 cups: 531 calories, 33g fat (11g saturated fat), 101mg cholesterol, 1069mg sodium, 27g carbohydrate (3g sugars, 6g fiber), 33g protein.

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