A lightened up, slow-cooker version of Brazil's famous meat and bean stew. ***Note: If you're planning to make this in the morning before work, you'll need to soak the beans the night before and I also suggest browning the meats the night before and keep them in the fridge over night. Then in the morning you can just chop up the onions and garlic, and throw everything into the slow cooker.
Category: not set
Cuisine: not set
1 pound dried black beans picked over and soaked over night per package instructions
6 ounces applewood-smoked bacon (I highly recommend health
1 1/2 pounds boneless pork shoulder (Boston butt), trimmed of
Freshly ground black pepper
3 or 4 bone-in beef short ribs or other meaty beef o
1 ounces smoked pork sausages such as linguica
3 cups finely chopped onion (about 2 medium)
6 large garlic cloves peeled and minced (about 3 1/2 tablespoons minced)
2-4 cups low-salt chicken broth as needed (I recommend Swanson's)
1/2 teaspoon ground coriander
2 leaves
1 tablespoon white vinegar
Suggested Accompaniments:
2 naval oranges cut into wedges
Chopped fresh cilantro leaves from 1 small bunch
1 bunch green onions trimmed and thinly sliced
Serve with steamed white rice
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