2 tablespoons of olive oil
500g of black beans, cut into pieces
500g of shredded pork, cut into pieces
400g of lean beef brisket, cut into pieces
300g of chorizo sausage, cut into slices
200g of smoked loin, cut into pieces
5 cloves of garlic, minced
4 sprigs of rosemary
2 large onions, chopped
Salt to taste
2 tablespoons of olive oil
500g of black beans, cut into pieces
500g of shredded pork, cut into pieces
400g of lean beef brisket, cut into pieces
300g of chorizo sausage, cut into slices
200g of smoked loin, cut into pieces
5 cloves of garlic, minced
4 sprigs of rosemary
2 large onions, chopped
Salt to taste
Rinse the black beans well and transfer them to a bowl
Cover with cold water and let them soak in the refrigerator for at least 12 hours
In another bowl, place the lean beef brisket, cover with cold water, and let it soak in the refrigerator for the same period
Drain the black beans and beef brisket
In a large pot, combine all the ingredients except the black beans and bring to a simmer, stirring occasionally, for 20 minutes
Add the black beans, cover with 2 liters of water, and let it boil at high heat
Cover the pot, reduce the heat, and cook, adding hot water as needed to prevent drying out, for 1 hour and 30 minutes or until the black beans are tender
Serve immediately.
