About this recipe:A very traditional Brazilian stew made of black beans, sausage and all the tasty bits of pork. For a traditional Brazilian spread, serve with white rice and collard greens.
1kg dried black beans, rinsed
salt and pepper to taste
4 bay leaves
500g dried beef, cut in pieces
2 unsalted pig's feet
250g smoked pork ribs
2 unsalted pig's tails
100g pork belly, cut in half
1 unsalted pig's ear, cut in thirds
1 smoked sausage, cut in pieces
500g spicy sausage, cut in pieces
2 tablespoons cooking oil
4 garlic cloves, chopped
2 onions, chopped
2 large bunches fresh parsley, chopped
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Method Prep:2hr › Ready in:2hr
Add 6 litres of water, beans, salt, pepper and bay leaves to a very large casserole or saucepan. Bring to the boil, then simmer for 50 minutes.
Cut half of the bacon into large cubes, and the other half into small cubes. Set aside.
Meanwhile, bring another large pan with 2 litres water to the boil over high heat. Add the beef, pig's feet and pork ribs. Simmer for 25 minutes. Add the pig's tail, large bacon cubes, pork belly, pig's ear and sausages; simmer for 25 minutes more.
Transfer the meats to the bean mixture and simmer for 45 minutes.
Meanwhile, heat the oil in a large frying pan and cook the garlic for 45 seconds, then transfer it to the beans.
In the same pan, fry the small bacon cubes for 2 minutes. Add the onion and cook until it is soft and browned. Add parsley and stir well. Add the mixture to the beans, stir and cook for 25 minutes or until everything is well cooked.
Remove the meats and place on a serving dish. Pour the beans in another serving dish and serve hot with rice.
To serve, the traditional Brazilian way is with collard greens. You can look for them in Caribbean markets, but if unavailable try kale instead.
The special cuts of meat should be available if you order from a good butcher ahead of time.
The dried beef called for in this recipe is called charque or carne seca in Brazil. It can be hard to find in the UK, and can be omitted if necessary.