500 g of black beans
400 g of dried pork without fat, cut into pieces
2 tablespoons of olive oil
2 large onions (300 g), chopped
5 cloves of garlic, minced
500 g of beef brisket, cut into pieces
200 g of smoked pork loin, cut into pieces
1 bell pepper or portuguese sausage, sliced (300 g)
4 sprigs of rosemary
Salt to taste
500 g of black beans
400 g of dried pork without fat, cut into pieces
2 tablespoons of olive oil
2 large onions (300 g), chopped
5 cloves of garlic, minced
500 g of beef brisket, cut into pieces
200 g of smoked pork loin, cut into pieces
1 bell pepper or portuguese sausage, sliced (300 g)
4 sprigs of rosemary
Salt to taste
Wash the black beans well, transfer them to a medium bowl, cover with cold water and let soak for at least 12 hours in the refrigerator
Drain
In a large bowl, cover the dried pork with cold water and let soak for at least 12 hours in the refrigerator
Drain
In a large pot, combine all the ingredients except the black beans and simmer, stirring occasionally, for about 20 minutes
Add the drained black beans and bring to a boil with 2 liters of water
Cover, reduce heat and cook until the black beans are tender, adding hot water as needed to prevent drying (about 1 hour and 30 minutes)
Serve.
