Brazilian Feijoada

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For the slow cooker! found in cooking light, march 2011 and posted for safekeeping.

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Steps

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Quick-soak beans by boiling for 2 minutes , then letting sit , covered , for 1 hour.

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Drain , then add to slow cooker.

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Cook bacon in a large skillet over medium heat until crisp.

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Remove from pan and crumble , leaving drippings in the pan.

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Season the pork with 1 / 8 teaspoon salt and 1 / 4 teaspoon pepper.

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Brown in the bacon drippings over medium high heat , then remove and add to the slow cooker.

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Season the ribs with 1 / 8 teaspoon salt and 1 / 4 teaspoon pepper.

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Brown in the bacon drippings over medium high heat , then remove and add to the slow cooker.

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To the slow cooker , add the onion , broth , garlic , ham hock , and 1 / 2 teaspoon salt.

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Stir to combine ingredients , cover , and cook on low for 8 hours , or until meat and beans are tender.

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Remove the ribs from the slow cooker and let sit for 15 minutes.

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Remove the meat from the bones , and shred.

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Discard bones.

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Discard the ham hock.

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Return the shredded beef to the slow cooker , along with the vinegar and crumbled ba.

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Ingredients

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dried black beans, apple-smoked bacon, boneless pork shoulder, salt, pepper, beef short ribs with bones, onions, low-fat chicken broth, garlic cloves, smoked ham hock, white vinegar, orange