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Slow-Cooker Braised Beef, Pork and Black Beans

Slow-Cooker Braised Beef, Pork and Black Beans
  • Prep 50 min
  • Total 8 hr 50 min
  • Servings 10
Brazilian Feijoada is the inspiration for this satisfying slow-cooker meal. Inexpensive cuts of beef and pork are combined with earthy black beans and cooked until perfectly tender. Sautéed greens, white rice and orange segments make this dish a memorable meal.
Updated September 20, 2016
Make With
Make With
Progresso Broth

Ingredients

Beef, Pork and Beans

  • 1 lb dried black beans (2 cups), sorted, rinsed
  • 4 slices bacon, diced
  • 1 lb boneless pork shoulder or butt, cut into 1 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 lb boneless beef chuck, cut into 1 1/2-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 1/4 cups Progresso™ chicken broth (from 32-oz box)
  • 1 smoked ham hock (about 1 lb)
  • 1 tablespoon apple cider vinegar

Collard Greens

  • 2 bunches collard greens (about 2 lb)
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Accompaniments

  • 5 cups cooked white rice
  • 3 oranges

Steps

  • 1
    Soak beans in cold water 8 hours or overnight.
  • 2
    Spray 6-quart slow cooker with cooking spray.
  • 3
    Heat 12-inch skillet over medium heat. Add bacon; cook until crispy and brown. Using slotted spoon, transfer bacon to slow cooker. Season pork shoulder with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Increase heat to medium-high. Cook pork in bacon drippings 3 minutes on each side or until well browned. Transfer pork to slow cooker.
  • 4
    Season chuck evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to skillet; cook about 3 minutes on each side or until well browned. Place in slow cooker. Reduce heat of skillet to medium; add onions to skillet. Cook about 4 minutes or until softened. Add 4 cloves garlic; cook 1 minute. Transfer to slow cooker. Stir to combine.
  • 5
    Drain beans; add beans, broth and ham hock to slow cooker. Cover; cook on Low heat setting 8 hours or until beans and meat are tender.
  • 6
    Remove ham hock; let cool enough to handle. Remove meat from hock; shred into small pieces, and return to slow cooker. Stir in vinegar.
  • 7
    Meanwhile, cut away tough stalks and stems from collard greens. Wash collards thoroughly. Stack up several leaves, and roll up lengthwise in a bundle; cut them into 1-inch strips. Repeat until all leaves are shredded.
  • 8
    In 12-inch skillet, heat oil over medium heat. Add 4 cloves garlic; cook about 2 minutes or until starting to brown. Add the greens; toss well with oil and garlic. Cook 2 to 4 minutes or until wilted. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • 9
    Serve beef, pork and beans over white rice with collard greens and orange segments.

  • Kale greens make a nice substitute for the collard greens in this recipe.
  • Orange segments give this dish a bright, fresh flavor. If you don’t want to take the time to segment the oranges, you can also just cut them into wedges and serve alongside.

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
810mg
34%
Potassium
980mg
28%
Total Carbohydrate
33g
11%
Dietary Fiber
13g
53%
Sugars
2g
Protein
46g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
30%
30%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 1/2 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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