2 kg of black beans or mulatinho
1 kg of salted pork rinds, fat-free
1 kg of cured pork loin
2 pork hams, salted
2 pork ears, salted
3 pounds of pork shanks, salted
6 cloves of garlic, minced
2 large onions, chopped
1/3 cup of olive oil
3 sprigs of rosemary
1 piece of smoked bacon (60 g)
1 kg of Portuguese sausage, cut into thick slices
1 kg of defatted pork ribs, cut into thick slices
5 pounds of pork belly, cut into thick slices
4 liters of water
Salt and black pepper
2 kg of black beans or mulatinho
1 kg of salted pork rinds, fat-free
1 kg of cured pork loin
2 pork hams, salted
2 pork ears, salted
3 pounds of pork shanks, salted
6 cloves of garlic, minced
2 large onions, chopped
1/3 cup of olive oil
3 sprigs of rosemary
1 piece of smoked bacon (60 g)
1 kg of Portuguese sausage, cut into thick slices
1 kg of defatted pork ribs, cut into thick slices
5 pounds of pork belly, cut into thick slices
4 liters of water
Salt and black pepper
Let the beans soak for a day or two
The night before, submerge the salted meats (the next five ingredients) in a basin, changing the water at least five times
The next day, in a large pot, sauté the garlic and onion in olive oil and add the pork rinds and loin
Lets it cook well and then add the rosemary
Let it simmer for 30 minutes or until the meats start to brown
Add the smoked bacon, Portuguese sausage, pork ribs, pork belly, pork ham, pork ear, and pork shank
Add the black beans and water, stirring well
Lets it cook with the pot half-covered until the meats and beans are tender
Check the seasoning
If the broth thickens, add more water
If the meats finish cooking before the beans, remove them and put them back in when serving
Transfer the black beans to a casserole dish and the meats to a serving platter.
