Smoked Ham Hocks with Black Beans Or Brazilian Feijoada~
Believe it or not, this recipe was inspired by my calendar. That’s right my calendar, the month of June to be exact. I picked up a calendar at Menards when I was shopping there last February for I think it was .50 cents. So far I have made four recipes from this calendar. Not bad! I find the best recipes in some of the lest likely places.
|Smoked Ham Hocks with Black Beans|
What is Feijoada? (I found two definitions)
1. Feijoada pronounced [fay-ZWAH-da] or [fey-jwah-duh] Is a delicious, traditional, Brazilian stew made of pork and black beans and is traditionally served over rice with a side of fresh greens and orange slices.
2. Feijoada pronounced [fay-ZHWAH-duh] Brazil’s most famous regional dish, feijoada is an assortment platter of thinly sliced meats, such as sausages, pigs feet and ears, beef and smoked tongue accompanied by side dishes of rice, black beans, shredded kale or collard greens, hearts of palm, orange slices and hot peppers.
This Brazilian Stew is delicious.
- 1 16 oz package dry black beans, soaked 6 to 8 hours or overnight
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 1 large leek, cleaned and sliced
- 4 cloves garlic, minced
- 4 smoked ham hocks
- 8 ounces diced ham
- 4 bay leaves
- 1/2 teaspoon ground coriander
- salt and pepper, to taste
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1/2 pound thickly sliced bacon, diced
- cooked rice for serving
Place beans in a Dutch oven. Cover with water. Allow to soak for 6 to 8 hours.
Drain beans, set aside until needed.
Heat oil in a large soup pot.
Add chopped onion, sliced leeks and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked, drained beans and fill with enough clean water to cover beans by 3 inches.
Add smoked ham hocks, diced ham, bay leaves, coriander, salt and pepper to taste. Bring to a boil, reduce heat to medium-low and simmer covered for 2 hours or until beans are tender and meat pulls off the bone.
Remove ham hocks and set aside until cool enough to handle. Remove meat from ham hocks and chop into bite-size pieces. Add back to bean mixture.
Fry bacon in a small skillet until crispy. Drain bacon on paper towel, add to pork/bean mixture. Season with salt and pepper if needed. Simmer uncovered for 1 hour.
Serve over rice or with Brazilian cheese rolls