Back to 8 servings 2 cups dried black beans, soaked overnight and drained; or 3 cans rinsed 4 slices smoked bacon, diced 2 pounds boneless pork shoulder, trimmed of most fat and cut into 3 to 4 inch pieces kosher salt and black pepper, to taste, for the pork 1 pound smoked sausage, such as kielbasa or calabresa, sliced into rounds 3 cups sliced onions, about 2 medium 4 garlic cloves, sliced 2 red bell peppers, cut into strips 1 bay leaf 1.25 cups chicken stock, plus water as needed 1 canned chipotle pepper in adobo, one or two peppers, optional 2 tablespoons apple cider vinegar 1 orange, cut into 8 wedges, to serve cooked white rice, to serve
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1 Step 1: Soak the dried beans overnight covered by about 1 inch of water, topping up as needed, then drain.2 Step 2: Set a large skillet over medium heat and cook the diced bacon, stirring now and then, until crisp. Lift the bacon out onto a plate and crumble it once cooled; pour off all but about 1 tablespoon of the rendered fat.3 Step 3: Saute the onions in the drippings for about 5 minutes until softened, then transfer them to a 6-quart slow cooker.4 Step 4: Season the pork generously with salt and pepper. Raise the heat to medium-high and brown the pork for about 8 minutes, turning to color all sides, then add it to the slow cooker.5 Step 5: Add the smoked sausage, drained beans, bay leaf, bell peppers, garlic, chipotle if using, and chicken stock to the slow cooker. Stir, cover, and cook on low for 6 to 8 hours, until the beans and pork are very tender.6 Step 6: Remove the bay leaf. Lift out the pork, shred it with two forks, and return it to the pot. Stir in the vinegar and crumbled bacon, and adjust salt to taste.7 Step 7: Serve the feijoada hot over white rice, with orange wedges alongside.getsaucepan.com/r/65a65c88-37bc-580f-9f6a-b1ee442f7c7b
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