Rio-Style Black Bean Stew

Soak the black beans in water overnight, reserving the liquid later

Then, do the same with the dried beef and salted pork loin, changing the water twice

Loupe and wash well the pork tongue, knuckle, ear, and trotters

Wash the chicken breast and pork belly thoroughly

Blanch the parsley in boiling water for 5 minutes

Cook the black beans in a large pot with plenty of water, including the reserved liquid, along with the parsley and smoked pork rinds

After 1 hour of simmering, add the meats in the following order: smoked pork tongue, dried beef cut into large pieces, pork knuckle and trotters, pork belly, pork ear, and thin and thick sausages

Add hot water as needed to keep the meats always covered by the stew

During cooking, remove any foam that forms on the surface of the pot

When the beans are tender and the stew is thick, temper the black beans with the garlic-infused olive oil

Check the salt and eliminate excess fat

Remove two cups of cooked black beans and mash them with a fork to obtain a paste

Mix this paste with the stew and reduce heat

Serve all the meats, cut into regular pieces, in a large serving dish, and the bean mixture in a shallow bowl with a lid.