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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 161.2
  • Total Fat: 8.0 g
  • Cholesterol: 10.5 mg
  • Sodium: 89.2 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 10.7 g
  • Protein: 14.7 g

View full nutritional breakdown of Slow Cooker Feijoada with Pinto Beans calories by ingredient
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Slow Cooker Feijoada with Pinto Beans

Submitted by: MOVEITMARY

View the original recipe for Brazilian Black Beans (Feijoada), simple and basic

Introduction

There are many variations on this Brazilian black bean dish, and since I have about a year's supply of pintos, I thought I would give them a try. There are many variations on this Brazilian black bean dish, and since I have about a year's supply of pintos, I thought I would give them a try.
Number of Servings: 16

Ingredients

    NIGHT BEFORE:
    3 c. dry pinto beans
    water
    1/8 tsp. baking soda

    MORNING:
    8 oz. smoked ham hocks
    water to cover beans
    1 lb. pork neck bones
    2-3 bay leaves
    1 large onion, chopped
    4 cloves garlic, chopped
    2 sausages (I used 50% lean pork sausage), sliced

    Recipe is for a large slow cooker, if you have a small one ajust the recipe.

Tips

Don't add salty or acidic ingredients until beans are already soft.


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Directions

THE NIGHT BEFORE:
Pick over the beans, removing little rocks, dirt clods and nasty-looking beans.
In a large pot, cover beans with water, about 2 inches over the level of the beans.
Add 1/8 tsp. baking soda.
Cover and let the beans soak overnight.

IN THE MORNING:
Drain and rinse the beans.
Place beans in slow cooker.
Nestle the ham hocks, and pork bones into the beans.
Add water to cover plus about 2 inches.
Add bay leaves, onions and garlic.

Check beans occasionally to ensure that there is enough water.

Near end of cooking when beans are soft, add the sausage.
If desired, just remove about 1/2 cup of beans, mash them and return them to the pot to thicken the broth.

Traditionally served with sides of rice, manioc flour, collard greens and orange slices.

Approximately 16 one-cup servings






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