brazilian black bean stew, another version - slow

Name: Brazilian Black Bean Stew, Another Version - Slow
Prep time: 1 h 30 min
Cook time: 8 h
Yield: 8
Cuisine: Latin American
Ingredients: 12 ounce(s) dried black beans; 8 cup(s) water; 2 - large smoked ham hocks; 4 cup(s) chicken broth (previously reduced by 1/3 to make it stronger); 1 1/2 cup(s) chopped onions (3 medium); 3 - fresh jalapeno peppers, seeded and minced (or enough to suite your taste); 4 - garlic cloves, minced; 1 tablespoon(s) finely shredded orange peel; 1/2 cup(s) orange juice; 1/2 cup(s) brewed coffee; 1/4 cup(s) snipped fresh cilantro; - hot cooked rice (optional)

(2 ratings)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Feijoada, a Portuguese pork, and bean stew, is considered by many Brazilians to be the country's national dish. When it's filled with savory flavors, and sweet citrus scents, how could anyone resist?

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(2 ratings)

yield 8 serving(s)

prep time 1 Hr 30 Min

cook time 8 Hr

method Slow Cooker Crock Pot

Ingredients For brazilian black bean stew, another version - slow

12 oz

dried black beans
8 c

water
2

large smoked ham hocks
4 c

chicken broth (previously reduced by 1/3 to make it stronger)
1 1/2 c

chopped onions (3 medium)
3

fresh jalapeno peppers, seeded and minced (or enough to suite your taste)
4

garlic cloves, minced
1 Tbsp

finely shredded orange peel
1/2 c

orange juice
1/2 c

brewed coffee
1/4 c

snipped fresh cilantro
hot cooked rice (optional)

How To Make brazilian black bean stew, another version - slow

1
Rinse and pick over the beans well.

2
In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.
3
To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and coffee.
4
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones and fat; return shredded ham to slow cooker. Stir in cilantro.
5
If desired, serve stew over hot cooked rice.
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