5 cloves of garlic, minced
3 chopped onions
50g of smoked bacon, cut into thin strips
1 cup of olive oil
400g of pork loin, cut into 1.5cm thick slices
400g of maminha, cut into small pieces
2 chicken thighs without skin
2 chicken drumsticks without skin
400g of defatted pork ribs, cut into small pieces
Salt and pepper to taste
1 cup of sweet white wine, Moscato type
500g of black beans soaked in water for 12 hours
2 liters of water
2 dried calabrian peppers, cut into slices
2 sweet potatoes, cut into small pieces
5 cloves of garlic, minced
3 chopped onions
50g of smoked bacon, cut into thin strips
1 cup of olive oil
400g of pork loin, cut into 1.5cm thick slices
400g of maminha, cut into small pieces
2 chicken thighs without skin
2 chicken drumsticks without skin
400g of defatted pork ribs, cut into small pieces
Salt and pepper to taste
1 cup of sweet white wine, Moscato type
500g of black beans soaked in water for 12 hours
2 liters of water
2 dried calabrian peppers, cut into slices
2 sweet potatoes, cut into small pieces
In a large Dutch oven, heat the garlic, onion, and bacon over medium heat until well browned
Add the olive oil, pork loin, maminha, chicken, and defatted pork ribs
Season with salt and pepper
Fry, covered, stirring occasionally, for 1 hour or until the meats are nicely browned (if the liquid forms at the bottom of the pan, add 1/2 cup of water at a time)
Increase heat, pour in the white wine, and let simmer for 5 minutes or until it evaporates
Lower heat, add the drained black beans and water
Cover and cook for 50 minutes or until the black beans are tender
Add the dried peppers and sweet potatoes
Cook for an additional 20 minutes or until the sweet potatoes are tender.
