Feijoada (Brazilian Black Bean Stew)

Ingredients

• 1 tablespoon olive oil
• 1.5 cups chopped onion , divided
• 0.5 cups green onions , chopped
• 1 clove garlic , chopped
• 1 package dry black beans , 12 ounce
• 2 smokeds ham hocks
• 8 ounces diced ham
• 0.5 pounds thickly sliced bacon , diced
• 2 bays leaves , crushed
• 0.13 teaspoons ground coriander
• salt and pepper to taste
• 0.5 cups chopped fresh cilantro , Optional
• 0.25 cups chopped fresh parsley , Optional

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat oil in a large pot or Dutch oven. Add 3/4 cup chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes.

3. 3

   Pour in soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.

4. 4

   While beans are cooking, place ham hocks in a smaller pot with 1/4 cup chopped onion.

5. 5

   Cover with water and simmer until meat pulls off of the bone easily, about 1 hour.

6. 6

   Drain and add to beans. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

7. 7

   Place ham, bacon, and remaining onion in a baking dish. Bake until mixture is crispy, 15 minutes.

8. 8

   Drain bacon and ham mixture and add to beans. Season with bay leaves, coriander, salt, and pepper. Simmer, uncovered, 30 minutes more.

9. 9

   Stir in chopped cilantro and parsley just before serving.