Feijoada

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

In a large dutch oven over medium heat, cook bacon and ham until fat has rendered and crisped. Use a slotted spoon to remove bacon and ham from pot and set side. Remove fat from pan and reserve 1 tablespoon.
Add the tablespoon of reserved fat to the dutch oven along with onions, scallions, and garlic. Sauté until softened and fragrant, 3-4 minutes.
Add soaked beans and cover with water. Water should be 2-3 inches above the beans. Bring to a boil for 10 minutes. Reduce heat to medium low and add ham hocks and bay leaves. Cover and simmer until beans are tender, about 2 hours.
Remove ham hocks from pot and pull meat from bones. Discard bones and return meat to the pot along with crisped bacon and ham. Add coriander and season with salt and pepper. Simmer, uncovered, until slightly thickened, about 30 more minutes.
Adjust seasoning as needed and serve hot with cilantro if desired.