Feijoada (Brazilian Black Bean Stew) Recipe

Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion green onions and garlic; cook and stir until softened about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil then reduce heat to medium-low and simmer uncovered for 2 hours or until tender.

While beans are cooking place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer until meat pulls off of the bone easily about 1 hour. Drain and add to the beans.

Preheat oven to 375 degrees F (190 degrees C). Place ham bacon and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.

Drain the bacon and ham mixture and add to the beans. Season with bay leaves coriander salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.