Claudia’S Famous Feijoada

• 1 Bag of Dried Black Beans
• 3 slices of good bacon
• 1 onion, diced
• 5 garlic cloves, diced
• 2-3 links of chorizo, sliced
• 2-3 smoke ham hocks or smoked pig necks (do not skip this intgredient)
• 2 bay leaves
• 1 bunch fresh thyme
• 1/2 tablespoon cumin
• 1 tablespoon crushed red pepper (or more if you like spicy)
• 1 tablespoon dried Oregano
• Beef or Chicken stock, enough to cover beans
• salt, to taste
• pepper, to taste

1. Day 1: Rinse beans and soak them overnight. The water will turn black from the beans. (I don't suggest using canned beans - it's not the same).
2. Day 2: Preheat oven at 300 degrees
3. In a dutch oven, put a couple tablespoons of oil and put diced bacon, cook 'til crisp.
4. Add onion and sweat until translucent.
5. Add garlic, saute until fragrant.
6. Then add chorizo, saute that for a couple minutes until chorizo is about fully cooked.
7. Add bay leaves, thyme, cumin, oregano and red pepper, saute for a minute until fragrant.
8. Add the smoked hocks, saute a couple minutes
9. Add beans and saute for a minute
10. Pour enough stock to cover everything. Bring to boil and put in oven to simmer for about 2 - 2 1/2 hours. (Check on it once an hour to give the beans a stir.)
11. When done, take the ham hocks out and take meat off the bones (the meat should just come off the bones). Discard bones and stir shredded meat in with the beans. Add salt & pepper to taste. (Whatever you do, do not add salt until the end. If you add salt any sooner it will make the skin in the beans tough). Serve with rice and a green salad .
12. Day 2 (optional step): Take pot out and let cool. Refrigerate overnight.
13. Day 3 (optional): Warm on stove over medium-high heat until it comes to a simmer. And serve.

black beans, bacon, onion, garlic, chorizo, ham hocks, bay leaves, thyme, cumin, red pepper, oregano, chicken, salt, pepper

Taken from food52.com/recipes/17690-claudia-s-famous-feijoada (may not work)