Brazillian Black Bean Stew
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Ingredients
- 16 oz Dried Black Beans
- 8 C Water
- 6 Ham Hocks smoked
- 4.5 C Chicken Stock
- 3 Onions chopped
- 3 Jalapeno seeded and minced
- 4 cloves Garlic minced
- 1 T Orange Peel finely shredded
- 3/4 C Orange Juice
- 3/4 C Dry Sherry
- 1/4 C Cilantro chopped
Ingredients
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Instructions
- Rinse beans. Place in a large saucepan with the water and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove from heat and sit covered for 1 hour. Drain and rinse beans again.
- Place beans in slow cooker. Add ham hocks, broth, onions, jalapenos, garlic, orange peel, orange juice and sherry Cover and cook on low for 10 hours
- Remove Ham hocks and once cooled pull meat from the bones, tear into shreds (it will be falling off the bone so this is not an issue!). Discard the bones and transfer the meat back to the slow cooker and stir in the cilantro Serve over rice in a bow
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