Can I use canned black beans instead of dried?

Yes. Use 3 cans (rinsed and drained) in place of 2 cups dried beans. Add them partway through cooking or at the end to prevent them from breaking down too much.

Why is vinegar added at the end?

Vinegar cuts through the richness of the pork and beans and adds brightness to balance the deep, savory flavors. Start with 1-2 tablespoons and taste before adding more.

How long does feijoada last in the fridge?

Store in an airtight container for up to 4 days. It reheats well on the stovetop or in the slow cooker with a splash of broth to loosen it.

Can I make this on the stovetop instead of a slow cooker?

Yes. Sauté bacon, onions, garlic, and peppers; add pork, beans, and stock; bring to a boil, then simmer covered for 2–3 hours until pork is very tender.

How beany should feijoada be?

This recipe uses a high bean-to-meat ratio for a very beany stew. Reduce the beans by up to 1 cup if you prefer more broth and less body.

Brazilian Feijoada (Slow Cooker Pork and Bean Stew)

Name: Brazilian Feijoada (Slow Cooker Pork and Bean Stew)
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 2 cups dried black beans (or 3 cans rinsed and drained); 1 teaspoon kosher* salt; 1 bay leaf; 4 slices applewood-smoked bacon; 3 cups sliced onions (about 2 medium); 2 pound boneless pork shoulder (or 2-1/2 with bone), trimmed of most fat and cut into 3-4-inch pieces; Kosher salt and freshly grated black pepper to taste; 2 red bell peppers cut in strips; 4 garlic cloves, sliced; 1 1/4 cups chicken stock (homemade if you have it); 1-2 canned in adobo chipotle peppers (not 1-2 cans, but 1 or 2 peppers from the can:); 2 tablespoon apple cider vinegar; 1 orange cut into 8 wedges; Cooked white or brown rice

CookOSBeta

Brazilian Feijoada (Slow Cooker Pork and Bean Stew) | CookOS

Ingredients

2 cups dried black beans (or 3 cans rinsed and drained)
1 teaspoon kosher* salt
1 bay leaf
4 slices applewood-smoked bacon
3 cups sliced onions (about 2 medium)
2 pound boneless pork shoulder (or 2-1/2 with bone), trimmed of most fat and cut into 3-4-inch pieces
Kosher salt and freshly grated black pepper to taste
2 red bell peppers cut in strips
4 garlic cloves, sliced
1 1/4 cups chicken stock (homemade if you have it)
1-2 canned in adobo chipotle peppers (not 1-2 cans, but 1 or 2 peppers from the can:)
2 tablespoon apple cider vinegar
1 orange cut into 8 wedges
Cooked white or brown rice

14 Ingredients

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Instructions

1
Ideally, soak your beans overnight, covered in water by one inch. Check every so often to be sure they are still covered, they have a tendency to absorb alot of water. Drain the beans before adding to the slow cooker.
2
Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble and set aside. Remove all but about 1 tablespoon of bacon drippings from the pan. Sauté onions for about 5 minutes. Remove from pan into a 6 quart slower cooker.
3
Sprinkle pork evenly with salt and pepper. Increase heat to medium-high. Add to skillet; brown about 8 minutes, turning to brown on all sides. Transfer pork to slow cooker. Add drained beans, bay leaf, red peppers, garlic and chicken stock to slow cooker, stirring to combine. Cover and cook on low 6-8 hours or until beans and meat are tender.
4
Remove meat on to a plate and remove meat from bones. Discard (if necessary) the bones; shred meat with two forks and return the meat to the slow cooker and stir. Stir in vinegar and crumbled bacon. Serve with orange wedges and rice. I love this with a dollop of greek yogurt or sour cream.
5
Note: if using canned beans, add to slow cooker 2-3 hours before serving