Brazilian Black Bean Stew, Another Version - Slow Cooker - cooking recipe

Ingredients
    12 ounces dried black beans
    8 cups water
    2 large smoked ham hocks
    4 cups chicken broth (previously reduced by 1/3 to make it stronger)
    1 1/2 cups chopped onions (3 medium)
    3 fresh jalapeno peppers, seeded and minced (or enough to suite your taste)
    4 garlic cloves, minced
    1 tablespoon finely shredded orange peel
    1/2 cup orange juice
    1/2 cup brewed coffee
    1/4 cup snipped fresh cilantro
    hot cooked rice (optional)
Preparation
    Rinse and pick over the beans well.
    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.
    To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and coffee.
    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.
    If desired, serve stew over hot cooked rice.

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