Brazilian Feijoada Recipe
Learn how to make Brazilian Feijoada through this simple recipe. Try it and if you adore this Brazilian Feijoada, then tell your friends about it.
Summary
Ingredients
2 bags (1 pound each) dried black beans
10 cups water
1 boneless smoked pork butt (about 2 pounds)
1/2 pound pepperoni, cut into 1/2-inch pieces
3 large onions, sliced
2 cups dry red wine or beef broth
2 teaspoons salt
3 oranges, peeled and sectioned
1/4 cup chopped parsley
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.
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.
