Ingredients:

• 1 kg black beans;
• 500g dried beef (hind quarter);
• 300g calabresa-style sausage;
• 300g bacon
• 1 onion
• 3 cloves of garlic
• 1 cup green onions
• 1 cup green olives
• 3 tablespoons olive oil
• Black pepper to taste
• Salt to taste
  
  

Directions:

Cook the black beans in a pressure cooker for about 30 minutes. Let them cool, then blend in a blender until creamy. Soak the dried beef overnight to remove excess salt, cook in the pressure cooker for about 30 minutes, let it cool, and shred it with a fork.

Heat a pan over low heat, add the olive oil and let it heat up, add the finely chopped onion and stir until golden brown, then add the crushed garlic and sauté for a few minutes. Add some of the shredded, desalted dried beef, stir until well combined, then add the calabresa sausage, bacon, and the remaining dried beef; mix well and let it fry for 5 minutes.

Add the pureed black beans and let it simmer for about 10 minutes. Serve with green onions and pork rinds to taste.

• Makes 10 servings.