Feijoada (Black Bean Stew)
1 lb. dried black beans
2 Tbsp. extra virgin olive oil
2 white onions, peeled and chopped, divided
½ cup green onions, chopped
2 cloves garlic, minced
2 smoked ham hocks
8 oz. diced ham
½ lb. thickly sliced bacon, diced
3 The Spice Hunter Whole Bay Leaves
⅛ tsp. The Spice Hunter Ground Coriander
Salt and The Spice Hunter Ground Black Pepper to taste
Rice, orange slices, and spring greens fried in olive oil to serve with dish
Soak black beans overnight and drain.
Heat the extra virgin olive oil in a large pot over medium-high heat. Add 1 chopped white onion, green onions, and garlic. Cook until softened, about 5 minutes. Add beans and enough water to cover the beans by 3 inches. Bring to a boil, then reduce heat and simmer uncovered for 2 hours, or until tender.
In the meantime, place ham hocks in a pot with the other chopped onion. Cover the ham hocks with water and simmer on medium heat until meat separates from bone easily, about 1 hour. Drain and add the ham hocks to the beans.
Preheat the oven to 375°. Bake ham, bacon, and remaining onion in a baking dish for 15 minutes, or until they become crispy.
Drain the bacon and ham mixture, and add to the beans. Use bay leaves, coriander, salt, and pepper to season. For 30 more minutes, simmer uncovered.
Garnish with cilantro and parsley before serving.