Name: Feijoada (Brazilian Black Bean Stew)
Prep time: 8 h 30 min
Cook time: 2 h 30 min
Total time: 11 h
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 1 tablespoon olive oil; 1.5 cups chopped onion, divided; 0.5 cup green onions, chopped; 1 clove garlic, chopped; 1 (12 ounce) package dry black beans, soaked overnight; 2 smoked ham hocks; 8 ounces diced ham; 0.5 pound thickly sliced bacon, diced; 2 bay leaves, crushed; 0.125 teaspoon ground coriander; salt and pepper to taste; 0.5 cup chopped fresh cilantro; 0.25 cup chopped fresh parsley

1

Gather all ingredients.

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

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

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

5

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

6

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

7

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

8

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

9

Stir in chopped cilantro and parsley just before serving.

Feijoada (Brazilian Black Bean Stew)

Ingredients

13 Ingredients

Instructions

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