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Feijoada with Pinto Beans

All your Mexican favorites in one dish- rice, beans and meat.

Feijoada with Pinto Beans


  • 2 cups Contigo® Beans, Pinto, Prewashed
  • 4 slices bacon, lean smokey
  • 1 lb. Allegiance® Pork, Butt (trimmed and cut into 1/2-inch cubes)
  • 3/4 tsp. West Creek® Salt (divided)
  • 1/2 tsp. Burst™ Spices Black Pepper, Ground (divided)
  • 2 lbs. Braveheart® Black Angus Beef Short Ribs (trimmed)
  • 2 medium sized Peak Fresh Produce® Onion(s) (finely chopped (about 3 cups)
  • 1 - 1 cups chicken broth (lower-sodium, fat-free)
  • 4 garlic, clove(s) (minced)
  • 9 oz. ham, hock(s) (smoked)
  • 1 Tbsp. vinegar, white
  • rice, white (cooked)


Place pinto beans in a small saucepan; cover with cold water. Bring to a boil; cook beans for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, until browned on all sides. Transfer pork to a slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, chicken broth, garlic and ham hock to slow cooker, stirring to combine. Cover and cook on low 8 hours or until beans and meat are tender. Remove ribs from slow cooker; let stand 15 minutes, then shred with 2 forks. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Server with cooked white rice.