STEP 1
Prep: Soak the beans in water overnight and discard the water.*There are several ways to cook the beans. Soaked overnight, quick-soak, no soak, in a pan and without a pressure cooker. For us, a pressure cooker works best. When using a pressure cooker soak your beans overnight and cook the beans on a medium-low heat for about 2 ½ hours.

STEP 2
In a pressure cooker add the cooked beans, smoked pork, sausage, a pinch of paprika, 3 bay leaves and cover with a mixture of fresh water and the saved water from the pork. You’ll need to cover the beans about 3 fingers above with water.

STEP 3
Once the cooker is up to pressure, takes about 5-6 minutes to cook. Check the meat (when opening, follow the pressure cookers instructions to safely open). Cook for a few more minutes if needed and add extra water if you need to cook longer.

STEP 4
While everything is cooking, in a separate pan, fry the bacon (you don’t need any fat to start) until brown. Discard excess fat from the bacon and add the garlic and onion. Stir everything for a few minutes.

STEP 5
Combine everything and smash some of the beans on the bottom (this brings texture to the dish). Add Worcestershire sauce and let everything cook together and boil.

STEP 6
Garnish the meal with coriander. Parsley will also work well. A personal touch – a squeeze of lime on top of the beans bringing a kick of acidity.

STEP 7
Serve it with rice and farofa, please! (link to farofa recipe).