Brazilian Feijoada {Pork, Beef & Black Bean Stew}
Prep time
Cook time
Total time
Serves: 8
  • 2 cups dried black beans
  • 4 slices applewood-smoked bacon
  • 1 (1-lb) boneless pork shoulder (Boston butt), cut into ½-inch cubes
  • 3 bone-in beef short ribs
  • 3 cups diced onion
  • 1¼ cups chicken broth
  • 4 garlic cloves, minced
  • 1 (9-ounce) ham hock
  • 1 Tbl. white vinegar
  • 1 orange, cut into wedges
  1. Place beans in a small saucepan; cover with water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain.
  2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan and crumble. Reserve. Increase heat to medium high. Add pork to skillet and sauté browning on all sides. Transfer pork to slow cooker. Add ribs to skillet and brown then add to slow cooker. Add drained beans, onion, broth, garlic, and ham hock to slow cooker, stirring to combine. Cover and cook on LOW for 8 hours.
  3. Remove ribs from slow cooker, let stand for 15 minutes. Remove meat from bones and shred. Discard bones and ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with rice and orange wedges.
Recipe by Lemony Thyme at