21/2 cups of dried kidney beans
11/4 cup of rice
1/4 cup of ground cumin
1/4 cup of chopped scallion
4 tablespoons of olive oil
1 pound of dried beef cut into pieces
100 grams of fresh bacon in small pieces
200 grams of coalho cheese, cut into sticks
1 large onion, chopped
4 cloves of garlic, minced
5 liters of water
Torresmo
1 cup of water
200 grams of fresh bacon, cut into cubes
21/2 cups of dried kidney beans
11/4 cup of rice
1/4 cup of ground cumin
1/4 cup of chopped scallion
4 tablespoons of olive oil
1 pound of dried beef cut into pieces
100 grams of fresh bacon in small pieces
200 grams of coalho cheese, cut into sticks
1 large onion, chopped
4 cloves of garlic, minced
5 liters of water
Torresmo
1 cup of water
200 grams of fresh bacon, cut into cubes
Two days in advance, place the dried beef in a large bowl, cover it with water and refrigerate it, covered with plastic wrap, changing the water every 4 hours
On the night before, soak the beans in a medium-sized bowl, cover them with water and let them sit at room temperature until it's time to prepare the recipe
Drain the water from the beans and beef and transfer them to a large pot
Add the bacon, 4 liters of water, and bring to a boil
While that's cooking, sauté the onion and garlic in olive oil over medium heat until golden brown
Add the beans to the pot, stir well, and cook for about 2 hours or until the beans are tender
Add the rice, the remaining water (1 liter), ground cumin, chopped scallion, and continue cooking for about 30 minutes or until the rice is tender
Combine the coalho cheese, stir well, and heat it until it melts
Transfer to a bowl and top with Torresmo.
