Slow-Cooker Brazilian Black Bean and Pork Stew

Name: Slow-Cooker Brazilian Black Bean and Pork Stew
Yield: Serves 6 to 8
Cuisine: Central & South American
Ingredients: 5 cups, water; 1 pound (2 1/2 cups), dried black beans, picked over and rinsed; 4 , garlic cloves, peeled and smashed; 2 , bay leaves; , Salt and pepper; 1/8 teaspoon, baking soda; 1 pound Spanish-style, chorizo sausage, halved crosswise; 1 , smoked ham hock; 1 , onion, halved; 1 (2 1/2- to 3-pound) rack, St. Louis–style spareribs, trimmed and cut into 3 pieces; , orange wedges

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Appears in Cook's Country February/March 2018

Main Courses

Central & South American

Creating this soul-warming stew used to be a time-consuming labor of love. We decided to nix the labor and keep the love.

SERVES6 to 8

TIME6 to 7 hours on high or 8 to 10 hours on low

Slow-Cooker Brazilian Black Bean and Pork Stew

WHY THIS RECIPE WORKS

We wanted an ultrasatisfying stew of creamy black beans in a full-bodied, smoke-and-pork-infused broth all piled high with chorizo and tender, juicy ribs. So we cut out many of the traditional time- and labor-intensive steps and reached for...

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