2 cups of mulatinho beans (400g)
4 cups of water
2 tablespoons of finely chopped onion
1/4 cup of olive oil
3 tablespoons of finely chopped carrot
2 cups of chopped salted pork (250g)
1 can of peeled tomato (400g)
7 cups of chicken broth
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
200g of penne macaroni or any small tubular pasta
1 tablespoon of butter
2 tablespoons of grated Parmesan cheese
2 cups of mulatinho beans (400g)
4 cups of water
2 tablespoons of finely chopped onion
1/4 cup of olive oil
3 tablespoons of finely chopped carrot
2 cups of chopped salted pork (250g)
1 can of peeled tomato (400g)
7 cups of chicken broth
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
200g of penne macaroni or any small tubular pasta
1 tablespoon of butter
2 tablespoons of grated Parmesan cheese
Cook the beans in a pressure cooker with water, cover, and bring to a boil
Let it simmer for 20 minutes
Drain the beans and set aside
In a large pot over medium heat, sauté the onion in butter until softened
Add the carrot, salted pork, and stir well
Add the canned tomato and chicken broth, reduce heat, cover, and let it simmer for 5 minutes
Reserve 1/2 cup of cooked beans and add the rest to the pot
Stir well and let it simmer for another 5 minutes
Add the remaining bean puree to the pot and stir well
Season with salt, black pepper, and add the macaroni
Cook until al dente
Stir in the butter and Parmesan cheese
Serve immediately.
