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Brazilian Bean, Beef and Pork Stew
Referred to as the national dish of Brazil, this stew is also known as Feijoada. Featuring tender beef, pork shoulder and ham, this is an ideal menu item for those who don’t want to settle for just one protein.
- Prep Time
30 Mins
- Cook Time
6 Hours
- Serves
4 Qts
INGREDIENTS
- 1, #10 can Bush’s Best® Bean Pot Baked Beans
- ¼ cup Vegetable oil
- 2 lbs. Beef short ribs
- 2 lbs. Pork shoulder, cut into pieces
- 2 lbs. Ham hocks, smoked
- 1 ea. Onion, white, chopped
- 1 ea. Serrano pepper, minced
- 3 ea. Bay leaves
- 4 ea. Garlic cloves, minced
- 2 cups Beef stock
- 6 cups Rice, raw
- 3 Tbsp Vinegar, white distilled
- 1 cup Bacon, cooked crisp, chopped
- Cilantro, chopped (As needed)
- Orange slices (As needed)
INGREDIENTS
- 1, #10 can Bush’s Best® Bean Pot Baked Beans
- ¼ cup Vegetable oil
- 2 lbs. Beef short ribs
- 2 lbs. Pork shoulder, cut into pieces
- 2 lbs. Ham hocks, smoked
- 1 ea. Onion, white, chopped
- 1 ea. Serrano pepper, minced
- 3 ea. Bay leaves
- 4 ea. Garlic cloves, minced
- 2 cups Beef stock
- 6 cups Rice, raw
- 3 Tbsp Vinegar, white distilled
- 1 cup Bacon, cooked crisp, chopped
- Cilantro, chopped (As needed)
- Orange slices (As needed)
DIRECTIONS
- Heat oil in a rondeau, over medium-high heat. Add the meats and sear. Add onion, pepper and bay leaves, reduce heat to medium and allow to sauté for 5 to 10 minutes. Add garlic, sauté additional 2 to 3 minutes, add beef stock and reduce to medium-low heat. Allow to simmer for 3 to 4 hours, or until meat is fall apart tender.
- Remove meat from pot; add beans to pot. Remove bones and any excess fat from meat; discard. Shred meat and incorporate back into rondeau. Simmer for 45 to 60 minutes.
- Meanwhile, cook rice according to package directions.
- Add vinegar and chopped bacon into rondeau.
- To serve, plate 1 cup cooked rice, and top with a 6 oz ladle of stew. Sprinkle with cilantro and garnish with orange slice.
