Brazilian Feijoada Recipe
Summary
Ingredients
| 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) |
Nutrition Facts
Serving size
Calories 578 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 1112 mg46.3%
Total Carbohydrates 63 g21.1%
Dietary Fiber 13.8 g55.2%
Sugars 8.6 g
Protein 34 g67.2%
Vitamin A 3.9% Vitamin C 42.2%
Calcium 13% Iron 22.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
