Two-Day Bacon Stew

Name: Two-Day Bacon Stew
Yield: 4
Ingredients: 200 g of dried beef; 150 g of fresh calabresa sausage, sliced; 4 tablespoons of jarred butter; 1 medium onion, chopped; 3 cups of cooked rice; 2 cups of cooked corded beans, drained and rinsed; 200 g of coalho cheese, cubed; Parsley, chopped to taste

1
200 g of dried beef
2
150 g of fresh calabresa sausage, sliced
3
4 tablespoons of jarred butter
4
1 medium onion, chopped
5
3 cups of cooked rice
6
2 cups of cooked corded beans, drained and rinsed
7
200 g of coalho cheese, cubed
8
Parsley, chopped to taste

Ingredients

1
200 g of dried beef
2
150 g of fresh calabresa sausage, sliced
3
4 tablespoons of jarred butter
4
1 medium onion, chopped
5
3 cups of cooked rice
6
2 cups of cooked corded beans, drained and rinsed
7
200 g of coalho cheese, cubed
8
Parsley, chopped to taste

Directions

1
Let the dried beef soak in water overnight to remove excess salt
2
Every few hours, change the water
3
The next day, cook the beef until it's tender
4
Then, shred and set aside
5
In a large frying pan, fry the calabresa sausage in butter until it's golden brown
6
Add the shredded beef and chopped onion to the pan; stir constantly
7
Once the mixture is combined, add the cooked rice, beans, and cheese
8
Stir well to combine
9
Just before serving, sprinkle with parsley.