Brazilian Feijoada is more than just a fancy-sounding name; it’s a deeply flavorful pork and black bean stew that tells a story of rich culinary heritage. And this slow cooker version? It simply couldn’t be easier to bring to life in your own kitchen. Prepare for your home to be filled with the most enticing aromas as this hearty dish simmers to perfection.

Lately, my slow cooker has been working overtime, especially when it comes to pork dishes. There’s something undeniably magical about tossing ingredients into a pot in the morning and returning to a house permeated with the scent of a home-cooked meal, ready to serve with minimal fuss. Today, I’m thrilled to share yet another slow cooker pork recipe, and trust me, this one is a true gem: Brazilian Feijoada.

Unveiling the Magic of Brazilian Feijoada

Feijoada, a national dish of Brazil, is a celebration of flavors and textures. Traditionally served on Wednesdays and Saturdays, it’s a communal meal meant to be savored with family and friends. While the authentic versions often involve a wider array of salted and smoked meats, this slow cooker adaptation captures the soul of Feijoada with surprising simplicity and profound depth. It’s a testament to how humble ingredients can transform into something truly extraordinary.

Imagine layers of savory goodness: smoky bacon, tender garlic, succulent short ribs, rich pork shoulder, and the deep, complex notes of a smoked ham hock, all mingling with creamy black beans. This isn’t just a meal; it’s an experience. Despite its gourmet appeal, the preparation for this slow cooker Feijoada is incredibly straightforward, allowing the slow cooker to do the heavy lifting while you go about your day.

Why the Slow Cooker is Your Best Friend for Feijoada

Using a slow cooker for Feijoada is a stroke of genius for several reasons. Firstly, it’s all about convenience. The initial steps involve a bit of browning, but once everything is in the slow cooker, you’re free to tend to other tasks. Secondly, and perhaps most importantly, the slow, gentle cooking process allows the diverse flavors of the meats and beans to meld together seamlessly, creating an incredibly rich and cohesive taste profile that’s hard to achieve with quicker methods. The meats become fall-apart tender, and the black beans cook down to a velvety texture, absorbing all the wonderful smoky and savory essences.

I stumbled upon this recipe thanks to my friend Lesli, who raved about its ease and deliciousness. Given my husband Brian’s fondness for Brazilian cuisine – he lived in Brazil for several years and often reminisces about the copious amounts of Feijoada he enjoyed – I knew I had to add it to our menu. My attempts at surprising him with Brazilian remakes haven’t always been successful, but this recipe promised an authentic taste without the culinary acrobatics.

A Taste of Brazil, Perfected at Home

The anticipation as this stew slowly cooked throughout the day was almost as delightful as the meal itself. The aroma alone was intoxicating, filling the kitchen with promises of a comforting feast. When it was finally time to serve, the verdict from our resident Feijoada connoisseur (my husband) was overwhelmingly positive. He savored every bite, sighing with nostalgic memories of his time in Brazil and the myriad Feijoada preparations he had experienced. It was a genuine hit, evoking genuine joy and a trip down memory lane.

His only constructive feedback was a subtle suggestion for a touch more salt and additional liquid to achieve a more traditional, soupier stew consistency, which he remembered from Brazil. While I personally loved it as it was (not knowing the subtle differences of authentic Brazilian Feijoada), it’s a valid point for those seeking that specific stew-like texture. Regardless, this hearty, filling, and utterly delicious meal was such a success that it’s already back on our meal plan for this week!

Tips for Feijoada Perfection

• Bean Preparation: Don’t skip the bean soaking step. Whether you opt for the quick boil method or an overnight soak, it helps soften the beans and reduces cooking time, ensuring a perfectly tender result.
• Browning the Meats: While the slow cooker does most of the work, taking the time to brown the bacon, pork, and short ribs beforehand is crucial. This step develops deep, caramelized flavors that are essential to the stew’s richness and color. Don’t crowd the pan, and work in batches if necessary.
• Adjusting Liquid: As my husband suggested, if you prefer a more “stew-like” consistency, feel free to increase the liquid. An additional cup or two of low-sodium chicken broth would be a great starting point, allowing you to achieve your desired thickness. Remember, you can always add more liquid later if it gets too thick, but you can’t easily remove it.
• Seasoning to Taste: Taste and adjust seasoning before serving. The smoked meats contribute significant saltiness, so it’s best to add additional salt towards the end of cooking. A splash of white vinegar at the end brightens the flavors beautifully.
• Shredding Made Easy: Shredding the tender meats with two forks is a breeze. You can do this directly in the slow cooker or remove the meats to a cutting board for easier handling before returning them to the pot.

Feijoada Variations & Customizations

While this recipe offers a fantastic base, feel free to customize it to your liking. You can experiment with different types of smoked sausage, cured beef, or even add some spicy chorizo for an extra kick. A bay leaf or a pinch of cumin can also enhance the aroma. For a vegetarian twist, while not traditional Feijoada, you could focus on a variety of beans and vegetables, using smoked paprika for a smoky flavor.

For more delicious slow cooker and Instant Pot recipes, check out these favorites:

One Year Ago: Mississippi Mud Cake
Two Years Ago: Pumpkin Cream Cheese Muffins
Three Years Ago: Banana Bars with Whipped Cream Cheese Frosting

Brazilian Feijoada

Yield:

8
Servings

Prep Time:

1
hr

Cook Time:

8
hrs

Total Time:

9
hrs

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Ingredients

• 2 cups
  dried black beans
• 4 slices
  thick-cut bacon
• 2 pounds
  boneless pork shoulder, trimmed of fat and cut into 1/2-inch cubes
• ½ teaspoon
  salt, more for sprinkling the meat before browning
• ½ teaspoon
  freshly ground black pepper, divided
• 3
  boneless beef short ribs, trimmed (about 1-2 pounds)
• 3 cups
  finely chopped yellow or white onion
• 1 ¼ cups
  low-sodium chicken broth
• 4
  garlic cloves, minced
• 1 (9-ounce)
  smoked ham hock
• 1 tablespoon
  white vinegar
• 8
  orange wedges
• Hot, cooked rice, for serving

Instructions

1. Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Alternately, place the beans in a bowl and cover by 2-inches with cold water. Soak overnight. Drain.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Let the bacon cool and then place in a covered container or bag in the refrigerator to use before serving.
3. Sprinkle pork evenly with salt and pepper. Increase heat to medium-high. Add pork to bacon drippings in skillet; cook the pork 1-2 minutes per side until golden brown all over.
4. Transfer the pork to a 6-quart slow cooker. Sprinkle ribs evenly with salt and pepper. Add ribs to skillet; cook 2-3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, 1/2 teaspoon salt, onion, chicken broth, garlic and ham hock to slow cooker, stirring to combine.
5. Cover and cook on low 8 hours or until beans and meat are tender.
6. Shred meat with 2 forks (you can do this by removing the pork and ribs from the slow cooker or just digging in and shredding amid the broth and beans). Remove and discard ham hock. Add the meat back into the slow cooker if you removed it for shredding. Stir in vinegar and crumbled bacon. Serve with hot, cooked rice and orange wedges.

Notes

Liquid: My husband loved the flavor of this but suggested it needed more liquid to be like the authentic feijoada he enjoyed in Brazil while living there. I liked it as is, since I don’t know the difference, but if you really do want it more stew-like, increase the liquid accordingly (perhaps starting with an additional cup of chicken broth).

Author:
Mel

Course:
Main Course

Cuisine:
American

Method:

Slow Cooker, Stovetop

Serving: 1 Serving,
Calories: 628kcal,
Carbohydrates: 39g,
Protein: 60g,
Fat: 25g,
Saturated Fat: 9g,
Cholesterol: 148mg,
Sodium: 459mg,
Fiber: 9g,
Sugar: 5g

Recommended Products

Cookware

12-Inch Nonstick Skillet

8-Quart Slow Cooker

Recipe Source: adapted from Cooking Light