Rating: 4 stars
23 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

This citrus-scented stew is an adaptation of feijoada, a Portuguese pork, beef, and bean stew considered by many Brazilians to be the country's national dish. Brazilians customarily serve the stew on Wednesdays and Saturdays with rice, cold cuts, and finely shredded kale.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

1 hr 30 mins
8 hrs
9 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Rinse beans. In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.

  • To slow cooker add ham hocks, broth, onions, jalapeño peppers, garlic, orange peel, orange juice, and sherry.

  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones; return shredded ham to slow cooker. Stir in cilantro.

  • If desired, serve stew over hot cooked rice.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

253 calories; fat 5g; cholesterol 19mg; saturated fat 2g; carbohydrates 34g; mono fat 2g; poly fat 1g; insoluble fiber 7g; sugars 5g; protein 16g; vitamin a 243IU; vitamin c 15.9mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 3mg; vitamin b6 0.3mg; folate 205.6mcg; vitamin b12 0.1mcg; sodium 333mg; potassium 808mg; calcium 70.7mg; iron 2.7mg.