1 kilogram of black beans
0.5 kilogram of dried beef
0.5 kilogram of salted pork
2 pounds of pork shoulder
2 ears of pork
2 rabbithorns
250 grams of linguiça
250 grams of paio
1 kilogram of black beans
0.5 kilogram of dried beef
0.5 kilogram of salted pork
2 pounds of pork shoulder
2 ears of pork
2 rabbithorns
250 grams of linguiça
250 grams of paio
Choose the black beans and let them soak overnight
Also soak, but in a separate vessel, the salted meats
The next day, cook the beans
In another pot, boil the meats that were soaking to get rid of excess salt
Then change the water and bring them to a simmer
When they're almost tender, add in the linguiça and paio
When the black beans are cooked, brown them with some fat, garlic, and finely chopped onion
Let it simmer and add in the meats, linguiça, and paio
Reduce heat for the sauce to thicken
Taste and adjust salt
The bean stew is served with rice, collard greens, toasted manioc flour, and a sauce made from the lime broth, red peppers, green scallions, and pickled jalapeños
Served with a side of oranges peeled and cut into slices.
