Ingredients
- 4 cups dried black beans (turtle), soaked at least overnight
- 2 tablespoons olive oil
- 4 pounds beef short ribs, bone-in
- 1 teaspoon Hungarian hot paprika (if using only beef short ribs)
- 1 tablespoon achiote spice mix (if using all beef only) to taste
- 8-12 ounces linguica (andouille or chorizo can be substituted)
- 8-12 ounces pork sausage
- 2-4 ounces pancetta, cut into small pieces
- 1 large yellow onion or 2 small, chopped
- 4 cloves garlic, peeled and smashed
- 1/2 teaspoon fresh ground black pepper, to taste
- 2 fresh sprigs of thyme
- 2 bay leaves
- 4-4 1/2 cups homemade stock, chicken preferred, you know the kind that gels in the fridge
- sprinkle of black pepper
- 4 oranges
- sprinkle of sea salt to taste
- fresh cilantro garnish
- sliced green scallions for garnish
- toasted manioc flour (or use cooked toasted French couscous) and basmati white or yellow rice on the side
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