Today Show: Natalie Morales
Today Show’s Natalie Morales made a family favorite dish inspired by her childhood and in honor of the 2016 Olympics in Brazil. Feijoada, a hearty stew, is the national dish of Brazil.
Today Show: Feijoada Brazilian Stew Recipe Ingredients

Today Show’s Natalie Morales shared the hearty ingredients of Feijoada, a Brazilian stew for the whole family. (agecombahia / flickr)
- 2 cups dried Black Beans (soak overnight in water)
- 1 lb boneless Pork Shoulder (in 1” cubes)
- 1 lb dried Chorizo (in 1/2” pieces)
- 2 cups chopped Bell Peppers
- 1 1/2 cups low-sodium Chicken Broth
- 2 slices thick cut Smoked Bacon (in 1/2” pieces)
- 2 lb bone-in Beef Short Ribs
- 3 cups chopped Onion
- 4 cloves peeled, minced Garlic
- 1/2 lb smoked Ham Hock
- 1 tbsp White Vinegar
- Goya Saizon
- 2 quartered Oranges
- cooked White Rice
- Salt & Pepper
Natalie Morales: Today Show Feijoada Brazilian Stew Recipe Directions
- Drain and rinse the beans. Place them in a slow cooker. (Alternately, if you didn’t soak the beans, cover them in cold water. Boil and cook about two minutes. Cover and let rest one hour off heat. Drain.)
- Crisp the bacon in a skillet. Rest it on a paper towel-lined plate.
- Return the pan with bacon drippings to the burner. Salt the pork and place it in the skillet on medium high; cook to brown.
- Use a slotted spoon to move pork to the slow cooker, but leave most of the fat behind in the pan.
- Salt the ribs and cook those in the skillet for a few minutes on each side. Place them in the slow cooker.
- Brown chorizo in the skillet for a couple minutes. Use a slotted spoon to move it to the slow cooker. Drain about half the fat from the pan and place it back on the burner.
- Add onions, cooking for two or three minutes (but you don’t want them browned).
- Add peppers with garlic, cooking and stirring for about a minute. Move all this to the slow cooker.
- Sprinkle pepper over everything in the slow cooker. Place the broth and ham hock inside. Stir well to mix everything around.
- Cover and cook on low for six to eight hours. The stew is ready when the beans and meat are tender.
- Remove the ribs from the pot and let them cool. Then take out their bones. Chop the meat and stir it back into the pot.
- Add vinegar and cooked bacon.
- Serve stew hot over cooked rice. Garnish with orange wedges.
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