Instructions

1. 1.

   Begin by soaking your dried black beans in a large bowl of cold water overnight. Before cooking, drain and rinse them thoroughly.

   350 g Black beans, dried

2. 2.

   Chop the green onions, yellow onions, and garlic. Heat a splash of oil in a large heavy pot or Dutch oven. Toss in about half of the chopped onions along with the green onions and garlic, sautéing until they are soft and fragrant.

   50 g Green onion / Scallion, 150 g Yellow onion, 1 tbsp Olive oil, 1 pc Garlic cloves

3. 3.

   Incorporate the soaked beans into the pot and pour in enough water to cover them by about 3 inches. Bring the mixture to a boil, then lower the heat and simmer uncovered for roughly 2 hours until the beans are tender.

4. 4.

   While the beans are simmering, place the ham hocks in a smaller pot with a little bit of onion and enough water to cover them. Simmer until the meat is tender and starts falling off the bone (about one hour), then drain and add the meat to the main bean pot.

   50 g Yellow onion (reserved portion for hocks), 1 kg Smoked ham hocks

5. 5.

   Preheat your oven to 190°C (375°F). Combine the diced ham, bacon, and the remaining onions in a baking dish and roast for 15 minutes until everything is crisp and golden.

   225 g Ham ((diced)), 225 g Bacon ((diced)), 50 g Yellow onion (remaining onion)

6. 6.

   Drain the excess fat from the roasted meat mixture and stir it into the beans. Season the stew with bay leaves, coriander, salt, and pepper, then let it all simmer together for another 30 minutes to meld the flavours.

   2 pc Bay leaves, 1 ml Coriander, ground, 1 ml Black pepper, 1 ml Salt

7. 7.

   Just before serving, stir in the freshly chopped cilantro and parsley to add a bright, herbal finish to the hearty stew.

   1 pc Cilantro, fresh (half a cup chopped), 1 pc Parsley, fresh (quarter cup chopped)