We were thrilled to partner with our neighbors, Ten Thousand Villages, on today’s Tuesday Lunch. They had our Santa Fe Kitchen and Sonoma Room set for a celebration with beautiful South American decorations. They’ve been practicing fair trade in Downtown Overland Park for 15 years now, and they’re celebrating that milestone all week long! This Friday at Local Life from 6 – 9 p.m., they’ll offer food, mocktails from The Thirsty Jane, a progressive silent auction and live music from Andean Express. But the party continues on through the weekend, so come back again over the weekend.
As our nod to the Fair Trade celebration, we featured Brazilian Feijoada on our Tuesday Lunch menu. Soooo delicious! Try it at home….
- 2 cups black beans, dried
- 4 slices applewood smoked bacon
- 1 (1 pound) boneless pork shoulder (Boston butt), trimmed, cut into 1/2-inch cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 bone-in beef short ribs, trimmed (about 2 pounds)
- 3 cups onion, finely chopped
- 1 1/4 cups chicken broth, fat-free, low-sodium
- 4 garlic cloves, minced
- 1 (9-ounce) smoked ham hock
- 1 tablespoon white vinegar
- 8 orange wedges
In a small saucepan add beans and cover with cold water. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let stand for one hour. Drain beans and set aside.
In a large skillet add bacon and cook over medium heat until crisp. Remove from pan, crumble, and set aside. (Leave drippings in skillet.)
Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Using same skillet with drippings, increase heat to medium-high and add pork and sauté for 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs and cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onions, broth, garlic, and ham hock to slow cooker, stirring to combine. Cover and cook on low for 8 hours or until beans and meat are tender.
Remove ribs from slow cooker and let stand 15 minutes to cool. Remove meat from bones; then shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve warm with orange wedges.
Makes 8 servings