Brazilian pepper pot with black beans

Name: Brazilian pepper pot with black beans
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 200 g black beans; 4 Onions; 3 Garlic cloves; 4 Meat Tomatoes; 500 g Boneless shoulder of pork, without rind; 40 g Lard; 2 TABLESPOONS Rose peppers; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 500 ml Vegetable broth; 2 Bay leaves; 3 red peppers; 1 can(s) (425 ml) Vegetable corn; 3 big, red chilli peppers; 150 g Chorizo sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Jasmine rice; 2 stem(s) Parsley; 2 TABLESPOONS Oil; 12 discs Bacon (à approx. 15 g)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

200 g black beans
4 Onions
3 Garlic cloves
4 Meat Tomatoes
500 g Boneless shoulder of pork, without rind
40 g Lard
2 TABLESPOONS Rose peppers
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
500 ml Vegetable broth
2 Bay leaves
3 red peppers
1 can(s) (425 ml) Vegetable corn
3 big, red chilli peppers
150 g Chorizo sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Jasmine rice
2 stem(s) Parsley
2 TABLESPOONS Oil
12 discs Bacon (à approx. 15 g)

Directions

1
Soak the beans in plenty of water overnight.
2
The next day peel and halve the onions and cut them into strips. Peel garlic and chop finely. Wash, clean and dice the tomatoes. Wash the meat, dab dry and cut into cubes of about 2 cm.
3
Heat the lard in a roaster. Brown the meat in it all around for about 5 minutes. Add onions, garlic, rose pepper, tomato paste and tomatoes. Reduce heat and braise for about 10 minutes.
4
Dust meat with flour and add stock. Add bay leaves, bring to the boil, cover and simmer for about 2 hours, stirring occasionally. Clean, wash and cut the peppers into strips.
5
Pour the corn and beans into a sieve, rinse and drain. Clean the chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces. Cut the chorizo diagonally into slices.
6
About 30 minutes before the end of the cooking time, add the paprika, corn, beans and chilli to the meat, season with salt and pepper. Add chorizo about 5 minutes before the end of cooking time. In the meantime, cook rice in boiling salted water according to the instructions on the packet.
7
Wash parsley, shake dry, pluck leaves from the stalks and chop. Heat the oil in a pan. Fry the slices of bacon until crispy. Take them out and let them drip off on kitchen paper.
8
Season the pepper pot with salt and pepper and garnish with slices of bacon and parsley. Add rice.