1 tbsp olive oil
100g smoked streaky bacon, cut crossways into 1cm strips
500g pork ribs
500g pork shoulder, cut into 5cm cubes
salt to season
3 medium onions, chopped
4 garlic cloves, finely chopped
4 tsp Bahia Spice Blend
2 tbsp white wine vinegar
2 x 400g tins black beans or black eyed beans, drained
fresh parsley or coriander leaves to garnish
Heat ½ tbsp olive oil in a large saucepan over a medium heat.
Add the bacon and fry until crisp. Remove the bacon pieces to a
plate, leaving the oil in the pan.
Add the ribs and pork shoulder to the saucepan in batches. Season
each batch with a little salt and sear until the meat starts to colour,
then set aside.
Add the other ½ tbsp olive oil to the pan, then the onion and cook
for 5-10 minutes, until it begins to soften. Add the garlic and Bahia
Spice Blend and stir fry for 30 seconds.
Add the bacon, ribs and pork shoulder back to the pan. Add the
white wine vinegar and enough water to just cover the meat. Bring
to the boil and then reduce the heat to a low simmer. Cover and cook
for 1 hour.
Add the beans to the saucepan and cook, uncovered, for 1 hour until
the meat is tender and the juices have reduced to a gravy.
Serve with rice or potatoes, and a sprinkle of parsley or coriander.