Today Show: Natalie Morales Feijoada Brazilian Stew Recipe

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

• 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

1. 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.)
2. Crisp the bacon in a skillet. Rest it on a paper towel-lined plate.
3. Return the pan with bacon drippings to the burner. Salt the pork and place it in the skillet on medium high; cook to brown.
4. Use a slotted spoon to move pork to the slow cooker, but leave most of the fat behind in the pan.
5. Salt the ribs and cook those in the skillet for a few minutes on each side. Place them in the slow cooker.
6. 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.
7. Add onions, cooking for two or three minutes (but you don’t want them browned).
8. Add peppers with garlic, cooking and stirring for about a minute. Move all this to the slow cooker.
9. Sprinkle pepper over everything in the slow cooker. Place the broth and ham hock inside. Stir well to mix everything around.
10. Cover and cook on low for six to eight hours. The stew is ready when the beans and meat are tender.
11. 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.
12. Add vinegar and cooked bacon.
13. Serve stew hot over cooked rice. Garnish with orange wedges.