Slow Cooker Vegetarian Feijoada Recipes

Steps:

• 1 Heat the olive oil in a large skillet on medium-high heat. 2 Fry the onion for a few minutes until translucent. Add the garlic and cook, stirring, for a minute, then throw the mixture into the slow cooker. Pour a little water into the frying pan and stir to bring up the browned bits from the bottom of the pan; add this to slow cooker. 3 Drain and rinse the canned beans and add to the slow cooker with the 2 cups water. Mix together with the onion mixture in the slow cooker. Roll up the kale or collard leaves so that they resemble cigars, then slice crosswise with a sharp knife. Put the greens and the chunks of sweet potato on top of the slow cooker mixture. Sprinkle with salt and chili powder. Cover and cook on High for 5 to 6 hours, or Low for 8 to 10 hours. 4 Just before serving, stir in the orange juice. Serve on top of warm flour tortillas or on hot white rice, with a salad.

Steps:

• In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
• Drain and reserve 2 cups of the cooking liquid.
• In a large saucepan, heat the oil.
• Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
• Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
• Stir in the parsley and salt and cook for 5 to 10 minutes more.
• Spoon the rice into bowls and ladle the feijoada over the top.

Steps:

• Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.

Steps:

• Quick-soak beans by boiling for 2 minutes, then letting sit, covered, for 1 hour. Drain, then add to slow cooker.
• Cook bacon in a large skillet over medium heat until crisp. Remove from pan and crumble, leaving drippings in the pan.
• Season the pork with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.
• Season the ribs with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.
• To the slow cooker, add the onion, broth, garlic, ham hock, and 1/2 teaspoon salt. Stir to combine ingredients, cover, and cook on low for 8 hours, or until meat and beans are tender.
• Remove the ribs from the slow cooker and let sit for 15 minutes. Remove the meat from the bones, and shred. Discard bones.Discard the ham hock.
• Return the shredded beef to the slow cooker, along with the vinegar and crumbled bacon. Stir to combine, then serve with orange wedges to garnish.