Ingredients

– 300g black beans (soaked overnight)
– 1.2L water
– 2 tbsp salt
– 2 brown onions, diced
– 5 cloves garlic, crushed
– 2 tbsp lard (or a high temp oil)
– 3 bay leaves
– 2 smoked pork sausages
– 1 ham hock
– 100g dried beef
– 600g pork belly
– Rice, sauteed green and toasted cassava to serve

Method

1. The day before, soak the black beans in water overnight in the fridge.
2. Start by draining the beans before you place them in a pot with the water and salt over a med heat and simmer for 1 hour.
3. Next, add the onion to a pan over med-high heat and cook for 5 minutes.
4. Add the sausages and garlic and continue to cook for a further 5 minutes.
5. Once the onions and sausages are brown, add them to the pot of beans with the ham hock, bay leaves and dried beef.
6. Cook this for a further hour.
7. Now, dice the pork belly into 2cm cubes and add this to the pot, cook for 1.5 hours.
8. Once cooked, remove the bone from the hock and add the meat back.
9. Serve with toasted cassava flour and steamed rice.
10. Enjoy!

Ingredients toasted cassava

– 300g cassava flour (toasted one, you will need to get it from a Brazilian food shop)
– 1 brown onion, diced
– 4 slices of smoked bacon
– Small bunch parsley

Method

1. In a frypan render the bacon and add the onions.
2. Sauté for 5 minutes before you add the toasted cassava, mixing through the bacon and onion as well.
3. Finish by stirring the parsley through.

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