This dish is full of rich smoky flavors, famous in Brazil. Additional meats, including sausage may be added if you so desire.

Prep time 30 mins Cook time 2 hrs 30 mins additional 8 hrs(to soak beans)

INGREDIENTS

1 (12 ounce) package dry black beans, soaked overnight

1 1/2 cups chopped onion, divided

1/2 cup green onions, chopped

1 clove garlic, chopped

2 smoked ham hocks

8 ounces diced ham

1/2 pound thick sliced bacon, diced

1 tablespoon olive oil

2 bay leaves, crushed

1/8 teaspoon ground coriander

salt and pepper to taste

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

DIRECTIONS

1. 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 the beans by 3 inches. Bring to a boil, reduce the heat to medium low and simmer uncovered for 2 hours.

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

3. Preheat oven to 375 F. Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.

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

Chow down!