'2 kg of black beans'
'2 salted pork knuckles'
'1/2 kg of beef tongue'
'1 salted pork ear'
'300 g of pork jowl'
'1/2 kg of dried bacon'
'1 1/2 kg of fresh beef brisket'
'1 kg of fresh beef shank'
'250 g of fresh pork belly'
'300 g of smoked pork belly'
'1/2 kg of pork liver'
'400 g of smoked pork ribs'
'oregano'
'4 cloves of crushed garlic'
'1 large onion, chopped'
'2 tablespoons of black pepper'
'3 sprigs of rosemary'
'2 kg of black beans'
'2 salted pork knuckles'
'1/2 kg of beef tongue'
'1 salted pork ear'
'300 g of pork jowl'
'1/2 kg of dried bacon'
'1 1/2 kg of fresh beef brisket'
'1 kg of fresh beef shank'
'250 g of fresh pork belly'
'300 g of smoked pork belly'
'1/2 kg of pork liver'
'400 g of smoked pork ribs'
'oregano'
'4 cloves of crushed garlic'
'1 large onion, chopped'
'2 tablespoons of black pepper'
'3 sprigs of rosemary'
At night, soak the black beans
Wash the salted meats, pork jowl, and dried bacon, and soak them too
Do this at night
When you're ready to use them, wash them again
Place all the meats in a large pot, cover with water, and bring to a boil
Allow it to simmer for a while, then reserve
Put the black beans in a big pot, using the same water they soaked in
Add all the types of meat
Bring to a boil and cook until the black beans are almost tender
In another pan, combine olive oil, garlic, onion, black pepper, and rosemary
Brown it over medium heat
Add two scoops of black beans without the broth and mash them
Add one scoop of broth and mix well
Pour this mixture into the black bean pot
Allow everything to cook until the black beans are tender and the broth has thickened slightly
Serves 12 people
Serve with pimenta sauce, farofa, Brazilian-style collard greens, and orange slices
Note: If the water evaporates during cooking of the black beans and meats, add hot water.
