| |
Soups and Stews | |
| 1 lb. black beans 1 lb. smoked ham hocks 1 of each: pork foot, ear, tail, tongue (optional) 1 lb. Mexican "chorizo," "pepperoni" or Brazilian "linguica" 1/2 lb. Chunk of lean Canadian bacon or Brazilian "carne seca" 1/2 lb. Smoked pork or beef ribs 3-4 strips of smoked bacon 1/2 lb. lean pork 1/2 lb. lean beef 1 large onion 4 garlic cloves 2 tablespoons of olive or vegetable oil 1 tablespoon vinegar salt to taste black pepper hot sauce (optional) | |
| Soak beans overnight in large container. Next morning, cook beans for 4-5 hours at low heat. Place ham hocks, chorizo, ribs and Canadian bacon in deep pan with plenty of water and bring to a boil. Change water and bring to a new boil, repeating the procedure at least three times to tenderize cured meats and remove excess fat. In a large frying pan saut� onion and garlic using either vegetable or olive oil (smoked bacon strips optional) for two or three minutes. Toss in cubed pork and beef. Saut� an additional two-three minutes. Mash 5-l0 tablespoons of beans and add to large pot. The resulting paste will thicken sauce. Add two tablespoons of olive oil, three garlic cloves all chopped-up or mashed, along with a tablespoon of white vinegar and a teaspoon of red-hot pepper. Stir, heat over medium fire for two-three minutes, then transfer to contents of frying pan. (You may use two frying pans, if necessary) Let simmer for l0-l5 minutes. Add contents of frying pan(s) to the beans and let boil at medium heat for 1-2 hours. Serve over rice, with additional red-hot sauce, if desired. | |
Unrated | |
Sort