Slow cooker Brazilian feijoada stew

Name: Slow cooker Brazilian feijoada stew
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 -6 servings
Ingredients: 950g | 2 pounds thick-cut pork shoulder steaks; 100g | 3 1/2oz cooking chorizo; 100g | 3 1/2oz lardons; 100g | 3 1/2oz shredded ham hock; 2x400g | 14oz tins of black beans; 1 large onion; 3 large garlic cloves; 240ml | 1 cup hot chicken stock; juice of 2 oranges plus small piece of orange peel; 1 red chilli; 1 tbsp honey; 2 tsp red wine vinegar; 2 bay leaves; 1 tbsp olive oil; 1 tsbp cornflour; 1 tsp smoked paprika; pinch dried thyme; chopped parsley to serve; Freshly ground pepper to season; steamed brown or white rice to serve; orange wedges to serve; spring greens; 300g | 10 1/2 oz spring greens; 2 red onions; 1 garlc clove; 2 tbsp olive oil; juice of 1 small orange; Fried breadcrumbs; 2 slices toasting bread; 1 tbsp butter

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
4 -6 servings
Course
Dinner
Cuisine
Brazilian

Slow cooker Brazilian feijoada stew

Shawn Wheeler

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Slow cooker Brazilian feijoada – rich pork stew with black beans served with spring greens, orange slices and rice.

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Ingredients

Servings

950g | 2 pounds thick-cut pork shoulder steaks trimmed of fat
100g | 3 1/2oz cooking chorizo
100g | 3 1/2oz lardons or cubed bacon
100g | 3 1/2oz shredded ham hock
2x400g | 14oz tins of black beans drained and rinsed
1 large onion peeled and diced
3 large garlic cloves peeled and sliced
240ml | 1 cup hot chicken stock
juice of 2 oranges plus small piece of orange peel
1 red chilli
1 tbsp honey
2 tsp red wine vinegar
2 bay leaves
1 tbsp olive oil
1 tsbp cornflour cornstarch diluted in a little cold water.
1 tsp smoked paprika
pinch dried thyme
chopped parsley to serve
Freshly ground pepper to season
steamed brown or white rice to serve
orange wedges to serve
spring greens
300g | 10 1/2 oz spring greens finely shredded or chooped
2 red onions finely chopped
1 garlc clove minced
2 tbsp olive oil
juice of 1 small orange
Fried breadcrumbs
2 slices toasting bread blitzed into breadcrumbs
1 tbsp butter
1 tbsp olive oil
1 tsp garlic granules

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Instructions

Peel the casing of the chorizo and cut into chunky cubes.
Dry fry in a large non-stick frying pan together with the lardons for 4 minutes over medium heat. Transfer to the slow cooker.
Cut the pork steaks into chunky cubes using kitchen scissors or a sharp knife. Discard any large pieces of fat.
Add to the pan and fry over medium-high heat until browned. Do not crowd the pan or the meat will not brown properly. Transfer to the slow cooker.
Heat the olive oil in the pan and fry the onion and garlic over low heat for 7 minutes. Add the thyme, paprika and season with black pepper.
Transfer to the slow cooker and add the black beans, ham hock, orange juice and peel, chilli, honey, vinegar and bay leaves. Add the stock and mix everything together.
Cook for 4 hours on high or 6-8 hours on low. Add the cornflour slurry one hour before the end of cooking.
Heat the oil in a large frying pan and fry the onions and garlic over low heat for seven minutes. Pile the chopped greens on top and continue to cook, stirring, until the greens have wilted. If the pan gets too dry, add the orange juice. Cook until the greens are tender.
Heat the oil and butter and fry the bread crumbs until golden, seasoning with the garlic granules.
Serve the stew over brown rice garlished with chopped parsley and the breadcrumbs, with the greens and orange slices on the side.