Brazilian Black Bean Stew with Smoked Meats

Prep all ingredients.

In a large pot or Dutch oven, heat oil over medium. Add 3/4 cup onion, green onions, and garlic; cook, stirring often, until softened, about 4 mins.

Pour in soaked beans and cover with water by 3 inches. Bring to a boil, then reduce heat to simmer uncovered for about 2 hours or until tender.

In a smaller pot, place ham hocks with 1/4 cup onion. Cover with water and simmer until meat easily detaches from bones, roughly 1 hour.

Drain ham hocks and add to beans. Meanwhile, preheat oven to 375 °F (190 °C).

In a baking dish, combine ham, bacon, and remaining onion. Bake until crispy, about 15 mins.

Drain off excess oil and mix the baked meats into beans. Season with bay leaves, coriander, salt, and pepper. Simmer uncovered for 30 more mins.

Just before serving, stir in cilantro and parsley.