Home > Recipes > Slow cook > Slow cooker feijoada

Slow cooker feijoada

Name: Slow cooker feijoada
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: Serves 4
Ingredients: 1 tbsp sunflower or rapeseed oil; 1 large onion, finely chopped; 2 garlic cloves, chopped; 1 red chilli, deseeded and finely chopped; 600g pork shoulder, trimmed and cut into 3cm cubes; 300g chorizo, cut into 1cm slices; 100g smoked back bacon, chopped; 400g tin black beans, drained and rinsed; 1 tsp thyme leaves; 4 bay leaves; 1 tsp red wine vinegar; 200ml chicken stock; Juice 1 orange; 15g coriander, chopped, to garnish

By: Food writer and chef, Charlotte PIke MBE

Published: 27 Nov 24
Updated: 27 Nov 24

Feijoada is a hearty pork and bean stew from Brazil. It’s the perfect dish to simmer in your slow cooker. Serve with rice, baked potatoes or greens.

Recipe taken from Quick Prep Slow Cook by Charlotte Pike (Hamlyn £16.99) and tested by delicious.

Take it easy with more wonderful slow cooker recipes.

Easy
December 2024

Test kitchen approved

Serves 4
Hands-on time 15 min. Slow-cook time 4 hours

Feijoada is a hearty pork and bean stew from Brazil. It’s the perfect dish to simmer in your slow cooker. Serve with rice, baked potatoes or greens.

Recipe taken from Quick Prep Slow Cook by Charlotte Pike (Hamlyn £16.99) and tested by delicious.

Take it easy with more wonderful slow cooker recipes.

Nutrition: per serving

Calories: 989kcals
Fat: 69g (24g saturated)
Protein: 73g
Carbohydrates: 24g (15g sugars)
Fibre: 8.4g
Salt: 3.8g

Save recipe

Save

Save recipe Print

Rate

Before you start

To cook this in a conventional oven, use a casserole with a lid, cover and cook for 3 hours at 120°C/ 100°C fan/gas ½.

Before you start

To cook this in a conventional oven, use a casserole with a lid, cover and cook for 3 hours at 120°C/ 100°C fan/gas ½.

Ingredients

1 tbsp sunflower or rapeseed oil
1 large onion, finely chopped
2 garlic cloves, chopped
1 red chilli, deseeded and finely chopped
600g pork shoulder, trimmed and cut into 3cm cubes
300g chorizo, cut into 1cm slices
100g smoked back bacon, chopped
400g tin black beans, drained and rinsed
1 tsp thyme leaves
4 bay leaves
1 tsp red wine vinegar
200ml chicken stock
Juice 1 orange
15g coriander, chopped, to garnish

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

If you have a sear or braise function on the slow cooker, switch it on. Add the oil, onion, garlic and red chilli, followed by the pork, chorizo and bacon, then fry for a couple of minutes until fragrant. Or do this in a large frying pan over a high heat, then transfer to the slow cooker.
Add the beans, thyme, bay, vinegar and stock, cover with a lid and cook on low for at least 4 hours until the pork is fall-apart tender, the sauce tastes well balanced and is a rich red.
Stir in the orange juice, season to taste and scatter over the coriander to serve.