Brazilian Black Bean Stew

Brazilian Black Bean Stew
Makes 10
Prep 15 m
Slow Cook 300 m
Slow Cook on HIGH or 7 hrs on LOW



  1. 1 of 3 Place ribs, chorizo, onion and garlic in bottom of slow cooker. Place collard greens on top, pressing down firmly. Whisk stock, salt and pepper, then pour on top. Cover and cook on HIGH for 5 hours or LOW for 7 hours.
  2. 2 of 3 Carefully remove ribs to a cutting board and shred; discard bones. Stir beans and vinegar into liquid. Stir meat back into slow cooker.
  3. 3 of 3 To serve, scatter about 1/2 cup rice into each bowl. Ladle some stew on top and garnish with orange segments.
Nutrition Information for Brazilian Black Bean Stew
Servings Per Recipe: 10
Per Serving: 525 mg sodium, 25 g pro., 10 g fiber, 46 g carb., 8 g sat. fat, 75 mg chol., 24 g Fat, total, 500 kcal cal.