My Brazilian Feijoada

Name: My Brazilian Feijoada
Ingredients: 8 ounces dried black beans (about 1 cup); 2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes; 3 bone-in beef short ribs (about 1-1/2 pounds); 4 bacon strips, cooked and crumbled; 1-1/4 cups diced onion; 3 garlic cloves, minced; 1 bay leaf; 3/4 teaspoon salt; 3/4 teaspoon pepper; 1-1/2 cups chicken broth; 1 cup water; 1/2 cup beef broth; 8 ounces smoked sausage, cut into 1/2-inch slices; Orange sections; Hot cooked rice, optional

15 ingredients

2 steps

Ingredients

8 ounces dried black beans (about 1 cup)
2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
3 bone-in beef short ribs (about 1-1/2 pounds)
4 bacon strips, cooked and crumbled
1-1/4 cups diced onion
3 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1-1/2 cups chicken broth
1 cup water
1/2 cup beef broth
8 ounces smoked sausage, cut into 1/2-inch slices
Orange sections
Hot cooked rice, optional

Directions

1

Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours.
2

Stir in beans and sausage. Cook, covered, on low until meat and beans are tender, 5-6 hours. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.