black bean stew recipe

Preparation 30 mins
Cooking time: 5 hoursBlack beans are a must in this recipe if you want it to be authentic.  Soak beans for 24 hours prior to cooking.

Ingredients

500g dry black beans
50ml olive oil
400g smoked pork ribs, cut into chunks
2 large onions, chopped
1 head of garlic, peeled and chopped
450g of salt beef, cut into chunks
6 chorizo cooking sausages
200g pancetta cubed
4 scotch bonnet peppers
50ml Papa Djabs Black Label Hot Sauce
2 litres of chicken stock
400g diced pumpkin
Sea Salt and pepper
Method
1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
2 Heat the olive oil in a large pot over medium-high heat and brown the pork rib and pancetta. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
3 Add back the pork ribs, and the other meats and add enough water to cover. Add the scotch bonnets, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
4 Add the pumpkin, stir well and taste for salt, adding if it’s needed. Simmer this, uncovered, until the meat begins to fall off the bone, which will probably take 2-3 hours.Serve with white sticky rice, fried farofa, chopped coriander and Papa Djabs Hot Sauce.