1 1/2 cup of cassava flour
1/4 cup of pork lard
2 tablespoons of chopped scallions
2 tablespoons of chopped cilantro
500g of black beans, mulatinho type
200g of smoked linguiça, cut into small cubes
200g of pork loin, cut into small cubes
2 cloves of garlic, minced
2 sprigs of rosemary, crushed
1 medium onion, chopped
1 green pepper, sliced
Salt, black pepper, and oregano to taste
1 1/2 cup of cassava flour
1/4 cup of pork lard
2 tablespoons of chopped scallions
2 tablespoons of chopped cilantro
500g of black beans, mulatinho type
200g of smoked linguiça, cut into small cubes
200g of pork loin, cut into small cubes
2 cloves of garlic, minced
2 sprigs of rosemary, crushed
1 medium onion, chopped
1 green pepper, sliced
Salt, black pepper, and oregano to taste
1
In a pressure cooker, place the black beans, cover with six cups of water, seal, and cook at high heat until it starts to boil
Reduce the heat to medium and cook for 30 minutes or until the beans are tender
Place the pressure cooker under running water and wait until all the steam has escaped
Then, open it
2
Drain the black beans and reserve the broth for making a soup
In a pan, heat the lard and fry the onion and garlic
Add the pork loin and cook, stirring occasionally, for 5 minutes or until lightly browned
3
Add the scallions, cilantro, green pepper, oregano, rosemary, and linguiça, and cook for an additional 5 minutes
4
Add the black beans and stir well to combine
Let it heat up, then add the cassava flour and mix again
Serve.
