Black Bean Stew

One day before preparing the black bean stew, soak the black beans in enough water to cover them

Lave the salted meats in running water and put them in another container

Cover with cold water

The next day, wash the meats again, put them in a pot, cover with water, and let it boil

Put a large pot on the black beans with the water they were soaked in and add all the meats, salted, fresh, smoked, pig's ears, and pork rinds

Let it cook until the black beans are almost tender

In a separate pot, heat the oil and add the chopped onion, mashed garlic, black pepper, and bay leaves

Let it brown

Add 2 cups of uncooked black beans without broth and mash them

Add 1 cup of broth

Mix well until you get a paste

Add the remaining black beans to the pot and cook until the black beans are tender and the broth has thickened slightly

Check the seasoning and add more salt and pepper if needed

If the black bean water becomes too low, add a little more

Serve hot

To freeze: Let it cool down

Put it in one or more glass or plastic containers with lids and store it in the freezer

To thaw: about 5 hours before, put it in a pot and heat it while stirring constantly.