Best Brazilian Pork Black Bean Stew Recipes

BRAZILIAN PORK & BLACK BEAN STEW

Brazilian Pork & Black Bean Stew image

During high school, I spent a year in Brazil and fell in love with the culture and food. One of my favorite dishes was feijoada, a chili/stew served over white rice. I introduced this easy recipe to my family, and it has become one of our favorite comfort foods. -Andrea Romanczyk, Magna, Utah

Provided by Taste of Home

Categories Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups dried black beans
1 pound smoked kielbasa or Polish sausage, sliced
1 pound boneless country-style pork ribs
1 package (12 ounces) fully cooked Spanish chorizo links, sliced
1 smoked ham hock
1 large onion, chopped
3 garlic cloves, minced
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
5 cups water
Hot cooked rice

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid., In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours., Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice. , Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 531 calories, Fat 33g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1069mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 6g fiber), Protein 33g protein.

BRAZILIAN BLACK BEAN AND PORK STEW

Brazilian Black Bean and Pork Stew image

Make and share this Brazilian Black Bean and Pork Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories Pork

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

6 ounces bacon, minced
3 onions, minced
1/4 cup tomato paste
6 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup water
4 cups low sodium chicken broth, plus extra if needed
1 lb dried black beans, picked over and rinsed
1 lb kielbasa, halved lengthwise and sliced 1/2 inch thick
2 bay leaves
1 (3 lb) boneless pork butt, trimmed and cut into 1-inch chunks
salt
pepper

Steps:

Cook bacon in a large skillet over med-high heat until crisp, about 5 minutes.
Stir in onion, tomato paste, garlic, chili powder, cumin, and coriander; cook until onions are softened and lightly browned, 8-10 minutes.
Stir in water, scraping up any browned bits; transfer to slow cooker.
Stir broth, beans, kielbasa, and bay leaves into slow cooker.
Season pork with salt and pepper and nestle into slow cooker.
Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
Let stew settle for 5 minutes, then remove fat from surface using large spoon.
Discard bay leaves (adjust stew consistency with additional broth if needed).
Season to taste with salt and pepper; serve with Brazilian Hot sauce.