Serves 6
Ingredients
Bean sauce
6kg black beans
830g onions
450g bell pepper
2kg pork spareribs, smoked
1kg paio sausage
1kg pig’s trotters
Olive oil
Water
Consommé
3kg beef shank
2kg chicken
210g potatoes
500g cabbage
280g onions
1kg veal bones
2kg Italian bacon
240g carrots
80g garlic
60g leek
Water
Beans
200g bean sauce
6g gluco
1l sodium alginate solution (1l water/5g
alginate)
100ml consommé
50ml olive oil
Kale
100g kale leaves, stems removed, thinly chopped (julienne)
500ml sunflower oil
Salt
Brazil nut farofa
100g manioc flour
75g butter
50g brazil nuts, finely grated
40g brazil nuts, chopped
Salt
To finish
Orange segments, cut in 3 parts
1 paio, cut into cubes and sautéed
A few drops of dedo de moça pepper oil
Method
Bean sauce
Brown the onion and bell pepper in a large pan with the olive oil. Add the meat and cover with water. Place the beans in the pan and allow them
to cook on a low heat until they become a thick sauce and the meat becomes very tender. Strain well and set aside the thick sauce.
Consommé
Place all the ingredients into a large pan over a low heat and cover with water. Leave to simmer for approximately 6 hours then strain, cool and remove any excess fat. Set aside until required.
Beans
Place 200g of the beans in a vacuum pac bag along with the gluco and 100ml of 100ml of the consommé. Remove the air using a vauum pac machine then set aside and allow it to rest for 1 hour. Once rested, ladle small portions of the beans over the alginate solution and stir for 2 minutes. Remove from the solution and soak in water. Finally, remove the beans from water and transfer to the olive oil and allow to rest until required.
Kale
Heat the oil to 180C. Fry the kale for a few seconds, then place in a paper towel. Season with salt and set aside.
Brazil nut farofa
Brown the manioc flour with the butter in a frying pan over a low heat. When it is almost golden, add the nuts. Brown again, then add salt if needed and set aside.
To finish
Bring the consommé to the boil in a pan over a medium heat then remove it from the flame and add the beans, draining them of oil before placing them in the pan. Keep the beans at 80C and serve with the orange pieces, paio cubes, a drop of the pepper oil, some brazil nut farofa and the fried kale.