Brazilian Black Bean Stew

• 1 lb dried black beans
• 2 tbl vegetable oil
• 1 lg onion chopped
• 8 lg garlic cloves, chopped (about 2 1/2 Tbl)
• 1/2 lb boneless country style pork ribs cut into 3/4" pieces
• 1 lb linguica sausage or hot links cut into 1/2" rounds
• 2 smoked ham hocks (about 1 lb)
• 1 1/2 tbs grated orange peel
• 2 bay leaves
• 6 cups water
• Freshly steamed white rice

1. Place dried black beans in heavy large pot. Add enough water to pot to cover beans by 3". Let beans soak overnight. Drain.
2. Heat vegetable oil in heavy large pot over medium high heat. Add chopped onion and chopped garlic and saute until golden, about 5 minutes. Add pork ribs and saute until brown, about 4 minutes. Mix in beans, linguica sausage, ham hocks, grated orange peel and bay leaves. Add enough water to cover mixutre by 1". Bring to boil. Reduce heat to medium-low, cover stew and simmer until beans are tender, stirring occassionally, about 1 hour 15 minutes. Uncover and increase heat to medium. Simmer until slightly thickened, stirring occassionally, about 15 minutes longer. Using tongs, transfer ham hocks to work surface. Remove meat from hocks and chop ham. Return chopped ham to stew and simmer until heated through. Serve stew over white rice.

black beans, vegetable oil, onion, garlic, country style pork, linguica sausage, ham hocks, bay leaves, water, freshly steamed white rice

Taken from www.epicurious.com/recipes/member/views/brazilian-black-bean-stew-50025029 (may not work)