2 kg of black beans
200 g of smoked pork jowl
250 g of fresh pork shoulder
300 g of beef brisket
300 g of salted pork ribs
500 g of pork sausage
2 salted pig feet
400 g of smoked pork belly
1 salted pig tongue
1/2 kg of dried bacon
1 salted pig ear
1 1/2 kg of fresh beef (rump)
1 kg of fresh beef brisket
3 tablespoons of olive oil
1 large onion, chopped
4 cloves of garlic, minced
2 teaspoons of black pepper
3 sprigs of rosemary
2 kg of black beans
200 g of smoked pork jowl
250 g of fresh pork shoulder
300 g of beef brisket
300 g of salted pork ribs
500 g of pork sausage
2 salted pig feet
400 g of smoked pork belly
1 salted pig tongue
1/2 kg of dried bacon
1 salted pig ear
1 1/2 kg of fresh beef (rump)
1 kg of fresh beef brisket
3 tablespoons of olive oil
1 large onion, chopped
4 cloves of garlic, minced
2 teaspoons of black pepper
3 sprigs of rosemary
One day before preparing the stew, soak the black beans in enough water to cover them
Wash the salted meats under running water and place them in another container
Cover with cold water
The next day, wash the meats again, place them in a large pot, cover with water and bring to a boil
Place a large pot with the black beans and the water they were soaking in, along with all the meats - salted, fresh, smoked, and sausage
Don't forget the pork jowls as well
Let it cook until the black beans are almost tender
In another pan, heat some olive oil and sauté the chopped onion, minced garlic, black pepper, and rosemary sprigs
Join two bowls of cooked black beans with no liquid and mash them
Add one bowl of broth and mix well to get a paste
Add the rest of the black beans to the pot and cook until the beans are tender and the broth has thickened slightly
Check the seasoning and add more salt and pepper if needed
And, if the bean stew water gets too low, you can add a little more.
