Dried Beef with Black Beans

In a large bowl, combine the dried beef and pork tongue

Cover with plenty of water, cover with plastic wrap, and refrigerate for at least 24 hours, changing the water four times

Then, drain and rinse the beef and tongue under cold running water, cut into small pieces, and set aside

In a pressure cooker, add the black beans, cover with water, lock the lid, bring to a boil, reduce heat, and simmer until the beans are tender (about 30 minutes)

Let the pressure cooker release all its steam

Open the cooker, drain off the cooking liquid, reserving 3 cups of it (720ml), and set aside

In the same cooker, over high heat, sauté the garlic and onion in olive oil, stirring occasionally with a wooden spoon, until the onion is soft (about 5 minutes)

Add the reserved beef and pork, the ribs, and rosemary, and stir to combine, cooking until the meats are browned (about 15 minutes)

Add the reserved bean cooking liquid, cover the cooker, and bring to a boil

Reduce heat and simmer until the meats are tender (about 40 minutes)

Let the pressure cooker release all its steam

Open the cooker and bring to high heat

Gradually add the cassava flour, stirring continuously, until the mixture thickens (about 2 minutes)

Add salt and green pepper, stir to combine, and transfer to a serving bowl

Serve hot

Calories per serving: 680