Beforehand, prepare
Ingredients
1 1/2 kg of black beans
1/2 kg of dried beef
250g of pork belly salted
1 defummed pig's tongue
1 piece of pig's shoulder
1 ear of pork
2 rabbit ears of pork
1/2 kg of fresh beef breast
1/2 kg of fresh pork loin
2 bay leaves
250g of lean bacon fat defummed
250g of smoked pork ribs
2 paws
300g of thick pork tongue, fresh
300g of fine pork tongue, fresh
3 cloves of garlic pressed
4 tablespoons of olive oil
Salt to taste
Beforehand, prepare
Ingredients
1 1/2 kg of black beans
1/2 kg of dried beef
250g of pork belly salted
1 defummed pig's tongue
1 piece of pig's shoulder
1 ear of pork
2 rabbit ears of pork
1/2 kg of fresh beef breast
1/2 kg of fresh pork loin
2 bay leaves
250g of lean bacon fat defummed
250g of smoked pork ribs
2 paws
300g of thick pork tongue, fresh
300g of fine pork tongue, fresh
3 cloves of garlic pressed
4 tablespoons of olive oil
Salt to taste
Preparation
1
The night before preparing the dish, soak the black beans in water
Then, separate and rinse the dried beef and salted pork belly
Be sure to change the water twice
2
Clean and wash the pig's tongue, shoulder, ear, and rabbit ears thoroughly
3
Cook the black beans in plenty of water with bay leaves and lean bacon fat defummed
After an hour of simmering, add the meats in the following order: pig's tongue, dried beef cut into large pieces, pork shoulder, ear, and rabbit ears, salted pork belly, fresh beef breast, and fresh pork loin
4
Finally, add the paws and pork tongues cut into coarse pieces
5
Add hot water in sufficient quantity to keep the meats covered by the broth
During cooking, remove any foam that forms on the surface
6
Leave it on the heat until the meat becomes tender
7
At the end, sauté garlic in olive oil and season the black beans
8
Place
salt
Remove two scoops of black beans and mash with a fork to obtain a paste
Mix again with the stew and keep it on low heat until serving
Yield: 15 servings
Calories per serving: 981
Easy
