Magleby Feijoada

Magleby Feijoada

1 smoked ham hock
2 bay leaves
3 C dried black beans
1 T olive oil
1 large minced white onion
3 cloves garlic, chopped
3/4 bunch of parsely finely chopped
1-2 lbs of ham, cubed
2-3 t salt
1 t pepper

Soak beans over night.  Discard water after soaking. If you are short on time, place beans in a pot and cover with cold water.  Bring to a boil, turn off heat and let sit for an hour. Discard water.  Combine beans, ham hock, bay leaves and 2 t salt in pressure cooker pot. Add enough water to cover beans 3 inches. Cook for about 45 minutes in pressure cooker. Turn off heat and let pressure return to normal just by cooling down, or if in a hurry, release steam.  While beans are cooking, saute onion, garlic, parsley in a pan on a low flame. Cook until onions are translucent. Add ham and turn off heat.  When beans are done, remove ham hock and discard, add the onion and ham mixture to the beans.  Cook 20-30 more minutes or until you have your desired consistency.  Add pepper and more salt if desired.  If you add the salt before it is cooked down, the salt flavor intensifies and it might end up too salty.  Serve over rice or quinoa.

**Hans served his mission in Brasil and often craves Feijoada (Brasilian black bean stew).  Knowing what my kids like, I have kind of come up with my own combo.....it may not be Brasilian, but it tastes so good and everyone loves it!
**I truly hesitated putting this picture up, I know it looks so gross, but it really is delish and perfectly satisfying on a cold night!