Crock-Pot Take on Feijoada (Black Bean Stew)

Name: Crock-Pot Take on Feijoada (Black Bean Stew)
Prep time: 5 min
Cook time: 10 h
Total time: 10 h 5 min
Yield: 15 serving(s)
Ingredients: 2 (1 lb) bags dried black beans; 2 onions; 1 (16 ounce) container chicken broth; 1 minced garlic clove; 3 bay leaves; 4 linguica sausage; 2 smoked ham hocks; 1/2 teaspoon sea salt; water, to cover; 4 cups rice; hot sauce (optional); water, to cover

Submitted by Chef #420960

"A take on authentic feijoada, although this is not authentic. I was short time and ingredients, but it still came out delicious. Use smoked polish sausage, or longaniza sausage if you cannot find linguica. If you must use the other sausages, I suggest you add 1/8 teaspoon paprika to the mix."

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Ready In:: 10hrs 5mins
Ingredients:: 12
Serves:: 15

ingredients

2 (1 lb) bags dried black beans
2 onions
1 (16 ounce) container chicken broth
1 minced garlic clove
3 bay leaves
4 linguica sausage
2 smoked ham hocks
¹⁄₂ teaspoon sea salt
water, to cover
4 cups rice
hot sauce (optional)
water, to cover

directions

In a large crockpot, add broth.
Slice sausage, chop onions.
Add all remaining ingredients except water, rice, hot sauce.
Stir and place crockpot on high setting.
Add enough water to just cover the ingredients.
Stir occasionally.
Cook 8-12 hours or until beans are tender.
Shave meat off the hock and discard bone.
Remove bay leaves, and serve with fluffy white rice and a dash of hot sauce if you like.