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Brazilian Feijoada {Slow Cooked Pork and Black Bean Stew}
Ingredients
  • 2 cups dried black beans
  • 4 slices thick-cut bacon
  • 2 pounds boneless pork shoulder, trimmed of fat and cut into ½-inch cubes
  • ½ teaspoon salt, more for sprinkling the meat before browning
  • ½ teaspoon freshly ground black pepper, divided
  • 3 boneless beef short ribs, trimmed (about 1 to 2 pounds)
  • 3 cups finely chopped yellow or white onion (about 2 medium)
  • 1 ¼ cups low-sodium chicken broth
  • 4 garlic cloves, minced
  • 1 (9-ounce) smoked ham hock
  • 1 tablespoon white vinegar
  • 8 orange wedges
  • Hot, cooked rice, for serving
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