One Brazilian black-bean stew using already braised pork rib meat, cooked bacon and smoked sausage.
70 gPork Ribs
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35 gSausages
8 gBacon
1 cupBlack Beans
40 gOnion
1 cloveGarlic
0.75 cupWater
0.15 gBay Leaves
0.5 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Dice the onion and mince the garlic. Cut the cooked, boneless rib meat into small pieces and slice the fully cooked smoked sausage and bacon. The beans and all the meats are weighed after cooking.
Heat all the oil in a small heavy saucepan. Soften the onion for 4 minutes; add the garlic and cooked bacon and stir for 1 minute. Add all the cooked beans, pork rib meat, sausage, water and bay leaf.
Bring to a gentle simmer, cover and cook for 30 minutes, stirring occasionally, so the cooked beans absorb the meat flavors. Keep the heat low and the lid on to retain liquid. All meat must be steaming hot and reach 74 °C when reheated.
Mash about two spoonfuls of beans against the pan with a fork and stir them back in. Simmer uncovered for 5-10 minutes until a thick, spoonable stew remains. Remove the bay leaf, taste, and add salt and pepper only as needed. Serve the entire stew as one portion; rice, greens and other accompaniments are not included.