500g of black beans
400g of lean salted beef, cut into small pieces
2 tablespoons of olive oil
2 large onions, chopped
5 cloves of garlic, minced
500g of pork rump, cut into small pieces
200g of smoked pork loin, cut into small pieces
1 portuguese laurel, cut into slices (300g)
4 sprigs of rosemary
Salt to taste
500g of black beans
400g of lean salted beef, cut into small pieces
2 tablespoons of olive oil
2 large onions, chopped
5 cloves of garlic, minced
500g of pork rump, cut into small pieces
200g of smoked pork loin, cut into small pieces
1 portuguese laurel, cut into slices (300g)
4 sprigs of rosemary
Salt to taste
Rinse the black beans well and transfer them to a medium bowl, cover with cold water and let soak in the refrigerator for at least 12 hours
Drain
In a large bowl, soak the lean salted beef in cold water and let it sit for at least 12 hours in the refrigerator
Drain
In a large pot, combine all the ingredients except the black beans and simmer, stirring occasionally, for about 20 minutes
Add the drained black beans and bring to a boil with 2 liters of water
Cover, reduce heat and cook until the black beans are tender, adding hot water as needed (about 1 hour and 30 minutes)
Serve afterwards.
