Brazilian Feijoada (Pork and Bean Stew)

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.

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.

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.

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.

Note: if using canned beans, add to slow cooker 2-3 hours before serving