Black Beans with Pork

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

For a burst of flavor when frying the bacon, you can add a bit of sugar and cumin. However, don't strive for supernatural boldness: firstly, it's already present in this dish, and secondly, there are plenty of expressive side dishes served with it.

Ingredients

Bacon - 3.5 oz
Salted pork belly - 14.1 oz
Boneless pork shoulder - 17.6 oz
Hunter's Sausages - 14.1 oz
Smoked pork knuckle - 2 lbs
Black Tomatoes - 17.6 oz
Garlic - 8 cloves
Bay leaf - 2 pieces
Cayenne Pepper - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the black beans overnight in water. Drain the excess water and let them dry in a colander.

Step 2

Cut the bacon into thin strips and add it to a deep, well-heated skillet. You can optionally coat the bottom of the skillet with vegetable oil, but this is not necessary. Sauté the bacon for three to five minutes until it turns golden brown, but be careful not to let it burn. Now, add the previously diced pork shoulder to the bacon and sauté until it is covered with a caramelized crust.

Step 3

Then add the smoked sausages, bacon, and pork knuckle, cut into pieces of any size (even in very large chunks), and brown them for about eight to ten minutes.

Step 4

Add the beans, crushed garlic, bay leaves, and pour in enough water to cover all the contents of the saucepan. Bring to a boil, then reduce the heat to low and simmer with a loosely covered lid until the beans are tender, about one hour.