Brazilian Black Bean Stew

The flavors in this Brazilian Black Bean stew are amazing. Smokiness from the ham hocks, a little heat from the jalapeños and some citrus sweetness from the orange peel and juice. Serve over hot cooked rice.

Brazilian Black Bean Stew

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  • Prep Time


  • Total Time


  • Servings



  • 12

    ounces dried black beans

  • 8

    cups water

  • 2

    large smoked ham hocks

  • 4

    cups reduced-chicken broth

  • cups chopped onions (3 medium)

  • 3

    fresh jalapeno peppers, seeded and minced

  • 4

    cloves garlic, minced

  • 1

    tablespoon finely shredded orange peel

  • ½

    cup orange juice

  • ½

    cup dry sherry

  • ¼

    cup snipped fresh cilantro

  • Hot cooked rice (optional)


Rinse beans. 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 sherry. 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; return shredded ham to slow cooker. Stir in cilantro. If desired, serve stew over hot cooked rice.


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