Brazilian Pork & Black Bean Stew

• 1-1/2 cups dried black beans
• 1 pound smoked kielbasa or Polish sausage, sliced
• 1 pound boneless country-style pork ribs
• 1 package (12 ounces) fully cooked Spanish chorizo links, sliced
• 1 smoked ham hock
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 bay leaves
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 5 cups water
• Hot cooked rice

1. Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid.
2. In a 6-qt. slow cooker, combine beans with next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours.
3. Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice.
4. Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

black beans, kielbasa, pork, chorizo links, hock, onion, garlic, bay leaves, salt, pepper, water, rice

Taken from www.tasteofhome.com/recipes/brazilian-pork-black-bean-stew/ (may not work)