4 cups of white kidney beans
250g of pork jowl, fresh
250g of pork rind, fresh
One medium-sized carrot
One medium-sized onion
One clove of garlic
One bouquet garni made with parsley, thyme, 1/2 leaf of laurel, and 3 cloves of garlic
One kilogram of pork ribs
Salt and black pepper to taste
4 medium-sized onions, chopped
3 cloves of garlic, minced
5 tablespoons of tomato paste
250g of linguica sausage
2 tablespoons of breadcrumbs
4 cups of white kidney beans
250g of pork jowl, fresh
250g of pork rind, fresh
One medium-sized carrot
One medium-sized onion
One clove of garlic
One bouquet garni made with parsley, thyme, 1/2 leaf of laurel, and 3 cloves of garlic
One kilogram of pork ribs
Salt and black pepper to taste
4 medium-sized onions, chopped
3 cloves of garlic, minced
5 tablespoons of tomato paste
250g of linguica sausage
2 tablespoons of breadcrumbs
Leave the beans to soak for a day or two
Drain them and cook them in low heat with 2 liters of cold water, the pork jowl, rind, carrot, onion (with garlic clove stuck in the center), and bouquet garni
When the beans are almost cooked, add salt and finish cooking until they're tender but not mushy
In a skillet, brown the pork ribs on all sides and season with salt and black pepper
Remove the ribs and reserve them
In the same pan, lightly fry the onions
Add garlic, mix well, and then add tomato paste and 1/4 cup of liquid from cooking the beans
Cook covered in low heat for about 5 minutes
When the beans are almost cooked, remove the carrot, onion, and bouquet garni
Add the pork ribs, linguica sausage, and chopped onions, leaving enough liquid to cover the ingredients
Cook with lid on low heat for 1 hour
Remove the meat
Cut the pork ribs into pieces, the pork jowl into strips, and the linguica sausage into thick slices
Peel the same and remove any excess fat
Adjust seasoning as needed
In a glass or ceramic oven-safe dish, arrange layers of beans with some liquid, some chopped pork rind, some pork strip, and some linguica slice
Cover each layer with a bit of black pepper
The final layer should be linguica slices and pork strips
Dust with breadcrumbs, cover, and bake in low heat (150°C) for 2 hours
Remove the lid 15 minutes before removing from oven to allow for browning
