Brazil’s national dish, feijoada, is a sublime combination of pork and beans and is traditionally presented on a large platter with ham hocks in the middle, and meats on the side arranged in a symmetrical, decorative pattern. This dish is simple to make albeit a little time consuming because of preparation. Best advice, make a nice chilled caipirinha and have some fun in the galley.
1/2 cup green onions, chopped
1 clove garlic, finely chopped
2 smoked ham hocks (in the pork section of the supermarket)
8 oz. diced ham
½ lb. thickly sliced bacon, diced
1 tbsp. olive oil
2 bay leaves, crushed
⅛ tsp. ground coriander
½ C. chopped fresh cilantro (or parsley for a different taste, your choice)
Salt and pepper to taste
Now that the beans are ready to use, heat the oil in a skillet. Add ¾ cup of chopped onion, green onions, and garlic; stir until softened, about 4 minutes. Transfer to a large crockpot. Pour in the soaked beans and fill with enough water to cover beans by 3 inches and set to temperature to high. Bring to a boil, then reduce heat to low, and simmer uncovered for 5 hours, or until tender.
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.