This might look like a recipe from the dark side but its easy to see why it's the number one dish in Brazil.
Feijoada (Brazilian Black Bean Stew)
- Heat oil in a large pot or Dutch oven. Add 3/4 cup chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in 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 a smaller pot with 1/4 cup chopped onion. Cover with water and simmer until meat pulls off of the bone easily, about 1 hour. Drain and add to beans.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Place ham, bacon, and remaining onion in a baking dish. Bake until mixture is crispy, 15 minutes.
- Drain bacon and ham mixture and add to beans. Season with bay leaves, coriander, salt, and pepper. Simmer, uncovered, 30 minutes more.
- Stir in chopped cilantro and parsley just before serving.