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Ingredients
US|METRIC
4 SERVINGS
- 1 pkg. black beans (16 ounce or 454 gr. soaked overnight and drained 6 - 7 cups wate)
- 7 cups water
- 6 slices smoked bacon (medium diced, I used turkey "bacon" in mine to make the dish lighter and less fatty)
- 1 Tbsp. olive oil (if necessary)
- 10 oz. smoked sausage (sliced, e.g. Andouille, smoked Kielbasa in case paio, a traditional Portuguese and Brazilian smoked sausage made from pork loin, bell pepper, garlic, and salt is not available., about 282 gr.)
- 1/2 medium yellow onion (chopped)
- 4 garlic cloves (minced)
- 1 1/2 lb. pork baby back ribs (cut,, about 700 gr)
- 2 slices smoked ham (chopped)
- 4 oz. beef jerky
- 4 ounces beef jerky about 100 gr., similar to carne seca
- 4 bay leaves
- 2 Tbsp. salt (plus 1 teaspoon)
- 1/4 tsp. ground black pepper
- 1/4 tsp. cumin
- 1/8 tsp. ground coriander
- 2 tsp. red wine vinegar (improves taste and reduces gassy elements)
- 2 tsp. tomato paste
- 1/4 cup chopped fresh cilantro (or parsley optional)
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