1 and 1/2 kg of black beans
1 pork tongue, desalinated
1 pork shoulder, desalinated
1 pork ear, desalinated
1 pork rump, desalinated
500 g of dried meat, desalinated
500 g of pork loin, desalinated
500 g of pork ribs, desalinated
2 bay leaves
250 g of smoked bacon
2 pimentos
300 g of Portuguese sausage, defumada
300 g of calabresa sausage, defumada
2 chopped onions
3 cloves of garlic, pressed
4 soup spoons of olive oil
Salt to taste
1 and 1/2 kg of black beans
1 pork tongue, desalinated
1 pork shoulder, desalinated
1 pork ear, desalinated
1 pork rump, desalinated
500 g of dried meat, desalinated
500 g of pork loin, desalinated
500 g of pork ribs, desalinated
2 bay leaves
250 g of smoked bacon
2 pimentos
300 g of Portuguese sausage, defumada
300 g of calabresa sausage, defumada
2 chopped onions
3 cloves of garlic, pressed
4 soup spoons of olive oil
Salt to taste
Soak the beans overnight in cold water
Clean and wash the pork tongue, shoulder, ear, and rump thoroughly
Desalinate them by leaving them in water for 48 hours in the refrigerator, changing the water at least eight times
Drain and reserve
Remove visible fat from the dried meat, loin, and ribs
Desalinate them for 15 minutes, drain, and reserve
Put the beans to cook with the remaining liquid in a large pot and add more water as needed
Add the bay leaves and smoked bacon
Cook for 30 minutes and then add the meats in the following order: pork tongue, dried meat cut into large pieces, pork shoulder, pork ear, pork rump, loin, pimentos, ribs, and orelha
Add enough water to keep the meats covered by the broth
Cook for two more hours
While cooking, eliminate any foam that forms on the surface and check the meats with a fork
If they are cooked and tender, remove them from the heat and reserve
When the grains are tender and the broth is thick, turn off the heat
Refry the onion and garlic in olive oil and add two cups of black beans
Mash with a fork until you get a paste and pour it into the pot with the remaining beans
Stir, return the cooked meats to the pot, and simmer for 10 minutes
Correct the salt and serve with rice, refried greens, farofa, orange, and pepper.
