Brazilian Pork & Black Bean Stew

1. 1

   Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid.

2. 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. 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. 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.

* Per serving · 4 servings · Values may vary.