How to make it
6 steps. Take it one step at a time.
Place the dry black beans
Place the dry black beans in a large bowl, cover with water, and soak overnight. Drain before using.
Boil the salt pork, beef jerky, and pork ribs
In a separate pot, boil the salt pork, beef jerky, and pork ribs for 15 minutes to remove excess salt. Drain and set aside.
15 minHeat the vegetable oil
In a large heavy-bottomed pot (or a Dutch oven), heat the vegetable oil over medium heat. Fry the bacon until crispy, then add the chopped onions and minced garlic. Sauté until the onions are translucent.
10 minAdd the soaked beans, boiled meats, sausages, bay leaves, and the halved orange
Add the soaked beans, boiled meats, sausages, bay leaves, and the halved orange to the pot. Cover with water (about 2.5 liters) until all ingredients are submerged by at least 2 inches.
Bring to a boil, then reduce heat
Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the beans are tender and the meat is falling off the bone. Stir occasionally to prevent sticking.
3 hrRemove the orange halves and bay leaves
Remove the orange halves and bay leaves. Season with salt and black pepper to taste. If the stew is too thin, mash a small ladle of beans against the side of the pot and stir back in to thicken the broth.
A little kitchen wisdom
Soaking the beans overnight is crucial for texture. Adding a whole orange to the pot is an old-school trick to help break down the fats from the heavy meats.
