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Categories:
black beans jerk meat pork shoulder bacon linguica bay leaves water extra-virgin olive oil garlic kosher salt cayenne paprika nutmeg flour sour manioc starch vegetable oil olive oil bacon garlic collard greens
Viewed: 38 - Published at: 4 years agoIngredients
- 1 pound dried black beans (about 2 1/4 cups), picked and rinsed
- 4 ounces jerk meat (carne seca), cut into 1/2-inch cubes
- 4 ounces pork shoulder, cut into 1/2-inch cubes
- 4 ounces bacon, cut into thin strips
- 1 linguica (or chorizo), cut into 1/2-inch cubes
- 3 bay leaves
- 8 cups water
- 2 tablespoons extra virgin olive oil
- 5 garlic cloves, finely minced
- Kosher salt and freshly ground black pepper
- pinch of cayenne
- pinch of paprika
- freshly grated nutmeg
- 1 cup manioc flour (farinha de mandioca fina)
- 2 tablespoons sour manioc starch (povilho azedo)
- 4 cups vegetable oil, for frying
- 1 tablespoon olive oil
- 8 ounces bacon, finely diced
- 2 garlic cloves
- 1 bunch collard greens, sliced very thin and blanched
Method
- Combine the beans, jerk meat, pork, bacon, linguica and bay leaves inside a pressure cooker.
- Pour in the water, cover the pan, lock the lid and cook until the beans are soft and the meat is tender, about 1 hour (start at high; when you hear the pressure hissing, bring the heat down to low and start timing).
- Remove the steam/pressure, uncover the pan and cool for 20 minutes.
- (If you dont have a pressure cooker, put the ingredients in a Dutch oven pan and cook for 3 hours, until the beans and meat are cooked.)
- Transfer everything to a blender and blend until smoothdo this in batches if necessary.
- At this point the mixture will look like a thick brown pastenot very appealing, but stay with me, it really will taste divine.
- In a large skillet, heat the olive oil over medium heat, add the garlic and cook until just golden, about 2 minutes.
- Add the bean and meat paste, reduce the heat to low and cook, stirring with a wooden spoon, until it starts to bubble, 5 to 8 minutes.
- Taste (it will be quite seasoned from the meats) and adjust the seasoning with salt, pepper, the cayenne, paprika and nutmeg.
- Sprinkle in 1 cup of the manioc flour, stirring with a wooden spoon until the bean puree starts to pull from the pan, leaving a skin on the bottom, about 5 minutes.
- Transfer to a bowl and let cool slightly.
- Sprinkle the sour manioc starch on a cool surface and knead the bean paste with the starch until well combined and smooth.
- Transfer to a large bowl and cover loosely with plastic wrap to keep it moist.
