Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the smoked and salted meats in a large pan overnight. | 2. The next morning, drain, rinse, and soak again until ready to cook. | 3. In a large heavy stock pot, heat the oil over medium-low heat. | 4. Add the onions and cook, until they are softened and translucent. | 5. Add the garlic and cook for 3 minutes more, until the aroma is released. | 6. Tie the bay leaves, and add it to the pan, along with the dried soaked meats, fresh meats, and the water. | 7. Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top. | 8. Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top. | 9. Simmer for another hour. | 10. As each piece of meat becomes forktender, remove it. | 11. Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven. | 12. Remove all the meat and skin from the pigs trotter and dice it. | 13. Discard the bone and add the meat to the beans. | 14. Cut the jerked beef into half a inch dice and also return it to the beans. | 15. Continue cooking the beans for 20 minutes more, or until tender. | 16. Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces. | 17. Arrange the sliced sausages, pork pieces and bacon on one side of a large heated platter and place the beans on the other side. | 18. Serve hot, accompanied by stewed kale, cooked white rice, fried pork lard and orange segments. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sausage	1/2		smoked	784.7157	1.4742	32.3185	71.0553
sausage	1/2		smoked called	784.7157	1.4742	32.3185	71.0553
pork rib	1/2	lb	smoked	100.8667	0.0	22.44	0.5667
pork ear	1/2		salted	100.8667	0.0	22.44	0.5667
pork tail	1/2		salted	100.8667	0.0	22.44	0.5667
bacon	1/2		lean	18.08	0.1512	1.2752	1.3544
pork tongue	4	ounces	smoked	100.8667	0.0	22.44	0.5667
beef	1/2		jerked	265.2006	0.0	52.2921	6.0973
pork trotter	1		blanched scraped	100.8667	0.0	22.44	0.5667
pork shoulder	1/2	lb		287.8673	0.0	51.0908	7.7067
water	4	quarts		-	-	-	-
black bean	4 1/2	cups	picked soaked drained	2976.93	544.4028	188.56799999999998	12.3966
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
bay leaf	3			-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.