Brazilian Black Bean Stew



  1. Rinse beans.
  2. In a saucepan combine beans and the water.
  3. Simmer, uncovered, for 10 minutes.
  4. Remove from heat.
  5. Cover and let stand for 1 hour.
  6. Drain and rinse beans.
  7. Combine beans and all other ingredients except cilantro and rice in slow cooker.
  8. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  9. Transfer ham hocks to a cutting board, remove bones, shred meat and return to slow cooker.
  10. Stir in cilantro.
  11. Serve stew over rice.