500g dried black beans
3 tablespoons vegetable oil, divided
1kg boneless pork shoulder, cut into 5cm cubes
2 smoked ham hocks (about 800g)
500g smoked pork ribs (if available, smoked bacon or pancetta is a good substitute)
4 cups water
2 cups chopped onions
1 tablespoon dried chilli flakes
1 tablespoon tomato paste
250g garlic sausage, chorizo or kielbasa, sliced 1/2″ thick
1/2 cup chopped fresh parsley
Salt and pepper to taste
- The night before rinse beans, soak in water and cover overnight. The next day drain the beans, rinse and put to the side.
- Rinse the ham hocks and pork ribs with water and then pat dry the ribs with a paper towel. Brown the pork ribs in 2 tablespoons of oil in a heavy-bottomed casserole over a high heat. This will need to be done in several batches
- Add soaked beans, ham hocks and 4 cups of water. Bring to a boil; reduce heat, cover and simmer 2 hours
- Remove the ham hocks and pork ribs from the saucepan. When they have cooled enough to handle, separate the meat from the skin and bones. Shred meat and return to casserole.
- Heat remaining 1 tablespoon oil in a large pan over medium-high heat, add onions and cook, stirring frequently, until soft and translucent (about 5 minutes)
- Lower the heat and first stir in the tomato paste, cooking for about 1 minute and then add the chilli flakes, garlic and sausage.
- Ladle some beans from the cooking pot with their liquid into the large pan, and mash up well. Cook the mixture for a few minutes and then add it to the casserole, to thicken the cooking liquid.
- Add chopped parsley and season to taste with salt and pepper. Continue simmering uncovered 30 minutes.
- Serve with white rice, winter greens, and orange segments as garnish