500 g of black beans with mulatinho
1 kg of fresh beef (flank steak or chuck), cut into pieces
500 g of smoked pork, cut into pieces
400 g of pork belly (or brisket), cut into strips
4 smoked sausages, cut in half
200 g of salted or fresh bacon, cut into pieces
1 pound of salted or fresh pork shoulder
1 large onion, chopped
4 cloves of garlic
5 tomatoes without seeds, cut
2 green peppers, cut into pieces
4 tablespoons of olive oil
salt and black pepper to taste
4 sprigs of rosemary
500 g of zucchini, cut in half
10 okra pods
10 jicama roots
4 peeled and split chayotes, cut in half
1 bunch of cabbage
500 g of black beans with mulatinho
1 kg of fresh beef (flank steak or chuck), cut into pieces
500 g of smoked pork, cut into pieces
400 g of pork belly (or brisket), cut into strips
4 smoked sausages, cut in half
200 g of salted or fresh bacon, cut into pieces
1 pound of salted or fresh pork shoulder
1 large onion, chopped
4 cloves of garlic
5 tomatoes without seeds, cut
2 green peppers, cut into pieces
4 tablespoons of olive oil
salt and black pepper to taste
4 sprigs of rosemary
500 g of zucchini, cut in half
10 okra pods
10 jicama roots
4 peeled and split chayotes, cut in half
1 bunch of cabbage
Soak the black beans in water overnight
In another bowl, soak the salted meats for the next day
On the following day, heat some olive oil in a pan and sauté the onion, tomatoes, and peppers
Add the soaked meat, fresh beef, and smoked sausages to the pan
Stir well
Cook over low heat until the beans are tender
Add more water as needed to cook the meats and beans
Season with salt and black pepper to taste
Add the zucchini, okra, jicama, chayote, and cabbage to the pot in that order, stirring occasionally
Cook until the vegetables are tender
Serve hot.
