Ingredient!
1 pound of dry black beans
2 quarts of water,
3 ounces dried beef, minced
1 leaf blade
2 smoked pork chops, cut into large chunks, bones reserved
4 ounces bacon, coarsely chopped
12 ounce linguica sausage, cut into large pieces
2 (4 ounces) connects Italian sausage
1 onion, chopped
1 teaspoon ground cumin
1/2 tsp ground coriander
1 pinch cayenne pepper, or flavor
salt and ground black pepper to taste
1 tablespoon minced Italian parsley
For the crumbs:
1 tablespoon olive oil
1/2 cup dry bread crumbs
2 tablespoons minced Italian parsley
2 teaspoons grated orange peel
preparation!
Place black beans in a large bowl, cover with water and soak overnight. Drain beans.
Place drained beans in heavy saucepan with 2 liters of water. Bring to a simmer over medium-high heat.
Stir chopped dried beef in pan with beans. Add onion leaves and pork chops, stir and simmer on low heat for another 2 hours.
Cook bacon in large dry skillet over medium heat until not quite crisp. Cut Italian sausage into chunks.
Stir the onion-spice mixture into the pan with beans. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, approx. 1 hour, stirring occasionally. If beans are starting to look dry, add more water.
Heat olive oil in a frying pan. Add bread crumbs and cook and stir until crumbs are shaken. Stir in 2 tablespoons of Italian parsley and grated orange salad.
When cooked beans are cooked, ladle pots into bowls and top with toasted crumb mixture.