The Olympics are here!
To celebrate we are sharing the recipe for the main Brazilian dish Feijoada. Enjoy!
2 cups of dried black beans
4 slices of apple-smoked bacon
1 lb of boneless pork shoulder, which is cut into 1/2 inch cubes
3⁄4 teaspoon of salt
1⁄2 teaspoon of pepper
3 beef short ribs with bones
2 medium sized onions, that are finely chopped
1 1⁄4 cups low-fat chicken broth
4 garlic cloves, minced
1 smoked ham hock
1 tablespoon of white vinegar
1 orange, that is cut into 8 wedges
Soak beans by boiling for 2 minutes, then letting sit, covered, for 1 hour. Drain, then add to slow cooker. Cook bacon in a large skillet over medium heat until crisp. Remove from pan and crumble, leaving drippings in the pan.
Season the pork with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.
Season the ribs with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.
To the slow cooker, add the onion, broth, garlic, ham hock, and 1/2 teaspoon salt. Stir to combine ingredients, cover, and cook on low for 8 hours, or until meat and beans are tender.
Remove the ribs from the slow cooker and let sit for 15 minutes. Remove the meat from the bones, and shred. Discard bones.Discard the ham hock.
Return the shredded beef to the slow cooker, along with the vinegar and crumbled bacon. Stir to combine, then serve with orange wedges to garnish.