Feijoada (Brazilian Black Bean Stew)

01Method

1. 1

   Assemble all the required ingredients before starting.

2. 2

   Warm the oil in a large pot or Dutch oven over medium heat. Add three-quarters of the chopped onion along with the green onions and garlic; sauté, stirring occasionally, until softened, about 4 minutes.

3. 3

   Add the soaked beans and pour in enough water to submerge them by about 3 inches. Bring to a boil, then lower the heat to medium-low and cook uncovered for approximately 2 hours, until the beans are tender.

4. 4

   While the beans cook, transfer the ham hocks to a separate smaller pot together with the remaining quarter of the chopped onion.

5. 5

   Add enough water to cover and simmer until the meat separates from the bone easily, roughly 1 hour.

6. 6

   Drain the ham hocks and add them to the bean pot. Meanwhile, preheat the oven to 375°F (190°C).

7. 7

   Arrange the diced ham, bacon, and the last portion of onion in a baking dish. Roast in the oven until the mixture turns crispy, about 15 minutes.

8. 8

   Drain the ham and bacon mixture, then stir it into the beans. Add the bay leaves, coriander, salt, and pepper. Continue simmering uncovered for an additional 30 minutes.

9. 9

   Fold in the fresh cilantro and parsley just before ladling into bowls.