Brazilian Black Bean Stew
- 50 g smoked bacon, diced
- 50 g chorizo sausage (sliced)
- 175 g mutton (cut into bite size pieces [or lamb])
- 100 g pork chops (cut into bite size pieces)
- 55 g onion (roughly chopped)
- 1 t minced garlic
- 2.25 c cooked black beans (About one can (or home-cooked) will work)
- 60 g carrot (diced)
- 100 g tomato (chopped)
- 1 bay leaf
- 1/2 t ground allspice (or 3 whole allspice berries)
- 1/2 t dried oregano
- 1/2 t ancho chili powder (or one small ancho chili, soaked for 30 min & skin removed)
- parsley (for garnish)
Fry the bacon in a 3 quart pot, over low heat until it renders its fat and crisps.
While bacon fries, prepare your meat and vegetables.
Once the bacon has crisped, remove bacon with a slotted spoon, leaving grease. Fry chorizo until done, then remove it, leaving grease. In the same fat still, fry the mutton and pork. When done, remove it, leaving the grease. Quickly fry the onion and garlic.
Add beans to pot, add back all the meat, add the carrot, tomato, and spices. Simmer quietly for 1.5 hours.
Serve with parsley sprinkled on top.
SJ Note 11 Feb 2010: This was yummy! A meal for when one craves MEAT, definitely. We had it over plain white rice, that was good.