Brazilian Black Bean Stew

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

Photo by Meredith M.
Adapted from bhg.com

PREP TIME

90

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

PREP TIME

90

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

Adapted from bhg.com

Ingredients

  • 12

    ounces dried black beans

  • 8

    cups water

  • 2

    large smoked ham hocks

  • 4

    cups reduced-chicken broth

  • 1 1/2

    cups chopped onions (3 medium)

  • 3

    fresh jalapeno peppers, seeded and minced

  • 4

    cloves garlic, minced

  • 1

    tablespoon finely shredded orange peel

  • 1/2

    cup orange juice

  • 1/2

    cup dry sherry

  • 1/4

    cup snipped fresh cilantro

  • Hot cooked rice (optional)

Directions

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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