Brazilian Feijoada

Ingredients

8 ounces dried black beans (about 1 cup)
2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
3 bone-in beef short ribs (about 1-1/2 pounds)
4 bacon strips, cooked and crumbled
1-1/4 cups diced onion
3 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1-1/2 cups chicken broth
1 cup water
1/2 cup beef broth
8 ounces smoked sausage, cut into 1/2-inch slices
Orange sections
Hot cooked rice, (optional)

Instructions

Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours.
Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.

Notes

prep time doesn't include soaking time
What does feijoada mean?
The word “feijao” translates to bean in Portuguese. Feijoada is a versatile stew of beans, various meats and sausages that's typically served over rice.
What goes with Brazilian feijoada?
In addition to the rice, feijoada is traditionally served with orange slices, which are believed to increase the absorption of iron from the black beans. Feijoada can also be paired with a vinaigrette salad of tomatoes, onions, and bell peppers.
Where does feijoada come from?
Although it originated in Portugal, feijoada is often called the national dish of Brazil. With beans being a central ingredient, Brazil’s version specifically uses black beans due to its high agricultural cultivation of the crop, although different regions of Brazil also use brown or red beans.