1 kg of dried beef
1 kg of lean pork loin
1 kg of tough beef chuck
300 g of pão (pepperoncini)
1 kg of mixed linguiça sausage
200 g of bacon
1/2 kg of smoked pork rib
1 kg of salted pig's tongue
1 kg of black beans
8 sprigs of rosemary
11 cloves of garlic
5 tablespoons of vinegar
6 tomatoes
1 green pepper
1 red pepper
5 sprigs of parsley
1 package (1/2 kg) of toasted cassava flour
1/3 cup of olive oil
to taste, salt and black pepper
12 oranges, tomato slices, and 6 hard-boiled eggs for garnish
1 kg of dried beef
1 kg of lean pork loin
1 kg of tough beef chuck
300 g of pão (pepperoncini)
1 kg of mixed linguiça sausage
200 g of bacon
1/2 kg of smoked pork rib
1 kg of salted pig's tongue
1 kg of black beans
8 sprigs of rosemary
11 cloves of garlic
5 tablespoons of vinegar
6 tomatoes
1 green pepper
1 red pepper
5 sprigs of parsley
1 package (1/2 kg) of toasted cassava flour
1/3 cup of olive oil
to taste, salt and black pepper
12 oranges, tomato slices, and 6 hard-boiled eggs for garnish
Let the cured meats soak in liquid overnight
Remove from liquid and cook with beans and remaining meats, 1 tablespoon of vinegar, and rosemary sprigs
When they're tender, turn off heat
Let rest overnight
The next day, remove meats from beans and shred them
Make a refogado with olive oil, crushed garlic, peppers, tomato, 2 tablespoons of vinegar, and parsley
Let cook for about 10 minutes, then add 1 cup of water and let simmer for an additional 3 minutes
Set aside
Heat a skillet with 4 tablespoons of olive oil and sauté six cloves of garlic until golden brown
Remove from heat and add 2 tablespoons of vinegar
Stir in the cooked beans
Serve over rice and toasted bread, garnished with orange slices, tomato wedges, and hard-boiled eggs for 10 people.
