Slow Cooker Feijoada - Brazil's Iconic Pork Stew

Welcome to the vibrant world of Brazilian cuisine! Today, we're diving deep into Feijoada, Brazil's beloved national dish. This incredibly rich and hearty pork stew meat recipe is more than just a meal; it's a celebration of culture, history, and incredible flavors. Often enjoyed on Wednesdays and Saturdays, Feijoada brings families and friends together, offering a true taste of Brazil. While it might seem complex, we're going to make it super accessible, especially for those looking for easy homemade stew options, by focusing on a fantastic slow cooker method. Get ready to explore one of the best Brazilian dishes and understand why this traditional brazilian food dishes masterpiece holds such a special place in the hearts of Brazilians and food lovers worldwide.

Ingredients

• 1 lb (about 2 cups) dried black beans, rinsed and picked over
• 1 lb pork stew meat, cut into 1-inch cubes (pork shoulder, pork butt, or even a mix of whole pork shoulder and leaner cuts work great)
• 1 lb smoked sausage (linguica or chorizo, sliced)
• 1 lb smoked ham hock or pork ham hock
• ½ lb beef stew meat (e.g., chuck roast, beef cuts for slow cooker), cut into 1-inch cubes
• ½ lb bacon, diced
• 1 large onion, chopped
• 4-6 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (optional, for extra depth)
• 4-6 cups chicken or beef broth (or water), as needed
• Salt and freshly ground black pepper to taste
• For serving: Cooked white rice, collard greens, orange slices, farofa (toasted cassava flour)
• Notes on Authentic Ingredients: For the most authentic experience, seek out a variety of meats like carne seca (Brazilian dried beef, often found in specialty stores), which adds a unique salty depth. Smoked ham hock is crucial for that characteristic smoky flavor. While any best dried black beans will work, fresh, high-quality beans make a noticeable difference. Don't be shy about using a mix of cooked italian sausage or even italian sausage spicy if you like a little kick!

Directions

1. Prep Work (Night Before or Morning Of):
2. Soak the Beans: Place the rinsed black beans in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Let them soak for at least 8 hours or overnight. This significantly reduces cooking time and helps with digestion. Alternatively, use a quick soak method: bring beans to a boil, boil for 5 minutes, then remove from heat and let sit for 1 hour before draining.
3. Prepare Meats: If using very salty cured meats like carne seca (if you found it!), you might want to soak them overnight as well, changing the water a few times to reduce salinity. For this recipe, we're mostly using standard cuts, so no extra soaking is needed for the pork stew meat, beef, or smoked ham hock.
4. Slow Cooker Method:
5. Brown the Bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the skillet.
6. Sear the Meats: Add the pork stew meat and beef stew meat to the skillet with the bacon fat. Sear on all sides until browned, about 5-7 minutes. You don't need to cook them through, just get some nice color. Remove the seared meats and set aside.
7. Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
8. Assemble the Slow Cooker: Drain the soaked black beans and add them to your slow cooker. Add the seared pork and beef, sliced smoked sausage, and the smoked ham hock. Stir in the sautéed onion and garlic.
9. Add Spices and Liquid: Add the bay leaves, ground cumin, and smoked paprika (if using). Pour in enough chicken or beef broth (or water) to cover all the ingredients by about an inch, typically 4-6 cups.
10. Slow Cook: Cover your slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beans are tender and the meats are falling apart. The longer, slower cooking time on LOW yields the best flavor and texture for this pork stew meat recipe slow cooker.
11. Remove Ham Hock & Shred: Once cooked, carefully remove the pork ham hock from the slow cooker. Once cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat. Return the shredded ham hock meat to the stew.
12. Thicken and Season: Some of the beans will break down and naturally thicken the stew. For a thicker consistency, you can remove about 1-2 cups of beans and some liquid, mash them, and return them to the slow cooker. Stir in the crispy bacon you set aside earlier. Taste and season with salt and freshly ground black pepper. Be careful with salt initially, as the smoked meats can be quite salty already.
13. Serve: Ladle the hot Feijoada over fluffy white rice. Serve with fresh collard greens, orange slices, and a sprinkle of farofa for an authentic beans and ham hock experience. Enjoy this deep, rich, and truly satisfying stew!