1 kg of pork ribs without bones
2 tablespoons of olive oil
2 chopped onions
1 chopped tomato
1 cup of hot water
100g of crispy bacon, diced
2 tablespoons of margarine
1 chopped onion in thin slices
2 crushed garlic cloves
2 tablespoons of chopped fresh parsley
1 teaspoon of dried oregano
1 cup of cooked black beans with broth
1 cup of cassava flour
1 bunch of sautéed scallions
Salt and pepper to taste
1 kg of pork ribs without bones
2 tablespoons of olive oil
2 chopped onions
1 chopped tomato
1 cup of hot water
100g of crispy bacon, diced
2 tablespoons of margarine
1 chopped onion in thin slices
2 crushed garlic cloves
2 tablespoons of chopped fresh parsley
1 teaspoon of dried oregano
1 cup of cooked black beans with broth
1 cup of cassava flour
1 bunch of sautéed scallions
Salt and pepper to taste
Season the meat with salt and pepper
Dredge the meat in flour
Add the chopped onion, tomato, and hot water
Cook until the meat is tender
If necessary, add more water
Let the meat cool and refrigerate
Fry the bacon in its own fat and reserve
In the same pan, melt the margarine and sauté the sliced onions
Add the garlic, parsley, and oregano
Add the cooled pork ribs and cook for three minutes
Add the cooked black beans and sauté for two minutes
Serve the meat with cassava flour and scallions
