One cup of black beans
Eight cups of water
One Portuguese sausage, sliced into rounds
Two ounces of smoked bacon, cut into small pieces
A quarter cup of olive oil
Two medium onions, finely chopped
Two cloves of garlic, minced
Three cherry tomatoes, seeded and chopped
Two cups of rice
One blood sausage (morcela)
Salt to taste
One cup of black beans
Eight cups of water
One Portuguese sausage, sliced into rounds
Two ounces of smoked bacon, cut into small pieces
A quarter cup of olive oil
Two medium onions, finely chopped
Two cloves of garlic, minced
Three cherry tomatoes, seeded and chopped
Two cups of rice
One blood sausage (morcela)
Salt to taste
Place the black beans and water in a pressure cooker
Bring to a boil, then reduce heat and simmer for 5 minutes
Turn off heat and let steam escape
Open the pressure cooker and add the sausage and bacon
Simmer for one minute
Remove the black beans and meat with a slotted spoon
Reserve the broth
Heat the olive oil in a pan
Add the onion and garlic, cook until golden brown
Add the tomato and cook, stirring occasionally, until it breaks down
Join the black beans and meat, cooking over high heat for 2 minutes
Add six cups of reserved broth (if liquid doesn't cover, add water)
Add the rice and morcela
Season with salt and let simmer
Cover the pan and cook over low heat for about 10 minutes, until the rice is soft and creamy
Cut the morcela and serve still warm
Serves 10.
