2 kg of beans
1.5 kg of fresh beef (rump)
1 kg of fresh pork loin
200 g of smoked pork jowl
250 g of fresh pork jowl
300 g of beef tongue
300 g of smoked pork collar
500 g of pork ribs
2 salty pork trotters
400 g of smoked pork shoulder
1 salty pig's tongue
0.5 kg of bacon
1 pig's ear
4 cloves of garlic
1 large onion, chopped
2 tablespoons of dried oregano
3 laurel leaves
2 kg of beans
1.5 kg of fresh beef (rump)
1 kg of fresh pork loin
200 g of smoked pork jowl
250 g of fresh pork jowl
300 g of beef tongue
300 g of smoked pork collar
500 g of pork ribs
2 salty pork trotters
400 g of smoked pork shoulder
1 salty pig's tongue
0.5 kg of bacon
1 pig's ear
4 cloves of garlic
1 large onion, chopped
2 tablespoons of dried oregano
3 laurel leaves
One day before preparing the stew, soak the beans in enough water to cover them
Lave the salted meats in running water and place them in a separate container
Cover with cold water
The next day, wash the meats again, put them in a large pot, cover with water, and bring to a boil
Put the beans with their soaking liquid in a large pot and add all the meats, both salted and fresh, smoked and unsmoked pork ribs
Don't forget the pork jowls too
Let it cook until the beans are almost tender
In a separate pan, heat the oil and sauté the chopped onion, mashed garlic, oregano, and laurel leaves
Add 2 cups of beanless stew and mash it well
Add 1 cup of broth
Mix well to obtain a paste
Add the remaining beans and cook until the beans are tender and the broth has thickened slightly
Check the seasoning and add more salt and pepper if necessary
If the bean stew liquid gets too low, you can add a little more.
