1. Rinse and pick over the beans well. 2. In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker. 3. To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and coffee. 4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones and fat; return shredded ham to slow cooker. Stir in cilantro. 5. If desired, serve stew over hot cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
