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