Brazilian Black Bean Stew, Another Version - Slow Cooker

Total Time: 9 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 12 ounces dried black beans
• 8 cups water
• 2 large smoked ham hocks
• 4 cups chicken broth (previously reduced by 1/3 to make it stronger)
• 1 1/2 cups chopped onions (3 medium)
• 3 fresh jalapeno peppers, seeded and minced (or enough to suite your taste)
• 4 garlic cloves, minced
• 1 tablespoon finely shredded orange peel
• 1/2 cup orange juice
• 1/2 cup brewed coffee
• 1/4 cup snipped fresh cilantro
• hot cooked rice (optional)

Recipe

• 1 rinse and pick over the beans well.
• 2 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.
• 3 to slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and coffee.
• 4 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 and fat; return shredded ham to slow cooker. stir in cilantro.
• 5 if desired, serve stew over hot cooked rice.