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Brazilian Black Bean Stew, Another Version - Slow Cooker

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“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?”
READY IN:
9hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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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