Ingredients
- 500 g black beans, soaked overnight
- 300 g pancetta or smoked bacon, in pieces
- 300 g salted and desalted pork ribs
- 200 g dried beef (charque), desalted and cubed
- 2 smoked sausages (linguiça), sliced
- 150 g blood sausage, sliced (optional)
- 1 large onion, chopped
- 4 garlic cloves
- 2 bay leaves
- 1 orange, halved
- 2 tablespoons oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Desalt the dried beef and ribs, changing the water several times; set aside.
- Put the garlic and onion in the mixing bowl, 5 sec/speed 5. Scrape down with the spatula.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the pancetta, sausage and blood sausage; sauté 5 min/120°C/reverse/spoon speed.
- Add the drained beans, the ribs, dried beef, bay leaves, orange and 1.2 liters water.
- Set 70 min/100°C/reverse/spoon speed with the steaming basket over the lid instead of the measuring cup.
- Remove the orange and bay leaves; adjust the salt and pepper.
- For a thicker texture, scoop out a ladle of beans, blend separately and return to the mixing bowl.
- Serve with white rice, sautéed kale, orange wedges and farofa.
Tips
- Always serve with orange to help digestion.
- You can prepare the meat base the day before for more flavor.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
