Ingredients:
For the rib:
– 1 kg of pork ribs
– 3 minced garlic cloves
– Salt to taste
– Black pepper to taste
– 1 lemon juice
– 1 tablespoon sweet paprika
For the broth:
– 500 g of Meu Biju White Beans
– 500 g cassava
– 1 chopped onion
– 2 minced garlic cloves
– 1 leek, sliced
– 1 tablespoon of New Olive Oil
– 3 bay leaves
– 1 liter of vegetable broth
– Salt to taste
For finalization:
– ½ bunch of chopped parsley
– ½ bunch of chopped chives
– 30 g canned bell pepper
Preparation mode:
Cut the pork rib into cubes and, in a mold, season it with garlic, salt, black pepper, lemon juice and sweet paprika. Bake in the oven over medium heat until golden brown and set aside.
For the broth, soak the beans for 8 hours before cooking. Cut the cassava into cubes, remove the internal lint and reserve in a container with water. In a tall pan, sauté the onion, garlic and leek in olive oil. Add the already drained beans, the cassava without the water, the bay leaf, the vegetable broth and the salt. Let it cook for approximately 2 hours – or 30 minutes under pressure.
Finally, add the cutlet to the broth, let it cook for a few more minutes and adjust the salt if necessary. Put the parsley, the onion and the pout pepper. Serve next.
Ingredients:
For the rib:
– 1 kg of pork ribs
– 3 minced garlic cloves
– Salt to taste
– Black pepper to taste
– 1 lemon juice
– 1 tablespoon sweet paprika
For the broth:
– 500 g of Meu Biju White Beans
– 500 g cassava
– 1 chopped onion
– 2 minced garlic cloves
– 1 leek, sliced
– 1 tablespoon of New Olive Oil
– 3 bay leaves
– 1 liter of vegetable broth
– Salt to taste
For finalization:
– ½ bunch of chopped parsley
– ½ bunch of chopped chives
– 30 g canned bell pepper
Preparation mode:
Cut the pork rib into cubes and, in a mold, season it with garlic, salt, black pepper, lemon juice and sweet paprika. Bake in the oven over medium heat until golden brown and set aside.
For the broth, soak the beans for 8 hours before cooking. Cut the cassava into cubes, remove the internal lint and reserve in a container with water. In a tall pan, sauté the onion, garlic and leek in olive oil. Add the already drained beans, the cassava without the water, the bay leaf, the vegetable broth and the salt. Let it cook for approximately 2 hours – or 30 minutes under pressure.
Finally, add the cutlet to the broth, let it cook for a few more minutes and adjust the salt if necessary. Put the parsley, the onion and the pout pepper. Serve next.
