Ingredients:

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

Preparation method:

Cook the black beans in a pressure cooker for approximately 30 minutes. Let cool and blend in a blender until creamy. Desalt the dried beef overnight, cook in a pressure cooker for approximately 30 minutes, let cool and shred with a fork.

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

Add the blended black beans and let it simmer for approximately 10 minutes. Serve with chopped scallions and cracklings to taste.

• Serves 10.