1 kg of black beans
2 pork ribs
1 Portuguese sausage
1 calabresa sausage, defumado
200 g of bacon
300 g of smoked pork neckbones
1 kg of dried beef
1 pig's ear
1 pig's tongue
1 language
500 g of smoked pork loin
3 sprigs of rosemary
10 minced garlic cloves
1 and 1/2 chopped onions
1 cup (chay) of parsley and chives
2 tablespoons of rum
Orange juice, to taste
1 kg of black beans
2 pork ribs
1 Portuguese sausage
1 calabresa sausage, defumado
200 g of bacon
300 g of smoked pork neckbones
1 kg of dried beef
1 pig's ear
1 pig's tongue
1 language
500 g of smoked pork loin
3 sprigs of rosemary
10 minced garlic cloves
1 and 1/2 chopped onions
1 cup (chay) of parsley and chives
2 tablespoons of rum
Orange juice, to taste
The night before, thoroughly wash the meats and soak them in water
Remove as much salt and fat as possible
Change the water three times over 12 hours
Leave the black beans soaking too
The next day, change the water on the black beans and put them in a large pot with plenty of water and two sprigs of rosemary
Bring to a boil
Meanwhile, take the meats that were soaking and cut them into equal pieces
Fry the meats, pouring off the water and fat
In another pot, sauté the fried meats with 8 cloves of garlic, 1 onion, parsley, chives, and 1 sprig of rosemary
Cover with water and let cook until tender
As they finish cooking, remove from the pot and reserve
When the black beans are almost cooked, add the smoked pork neckbones, pork loin, pork ribs, half the bacon, sausages, and reserved meats
Let cook until the broth thickens, taking care not to let the meats fall apart
In another pot, fry the remaining bacon and combine with 1/2 onion, 2 cloves of garlic, rum, and orange juice
Mix this refogado with the black beans and cook for a little longer.
