Brazilian Black Bean Stew, Another Version - Slow Cooker

Feijoada, a Portuguese pork, and bean stew, is considered by many Brazilians to be the country's national dish. When it's filled with savory flavors, and sweet citrus scents, how could anyone resist?

• Ready In: 9 hrs 30 mins
• Serves: 8

Ingredients

• 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)

Directions

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.