Name: Mexican Bean
Prep time: 50 min
Total time: 50 min
Yield: 30 Porções
Ingredients: 1 kg Carioca, red or mulatto beans; 1 unit(s) Dry pepperoni; 6 unit(s) Bacon bouillon cubes; 300 g Diced Bacon; 1/2 kg Pepperoni sausage in cubes; 1/2 kg Ground beef; 2 unit(s) finely minced garlic (or as much as you prefer); 100 g Green olives

Brazil

Carioca, red or mulatto beans

Dry pepperoni

Bacon bouillon cubes

Diced Bacon

Pepperoni sausage in cubes

Ground beef

finely minced garlic (or as much as you prefer)

Green olives

Mexican Bean

Coloque o feijão na panela de pressão para cozinhar por 40 a 50 minutos, junto com a pimenta calabresa e 4 cubos de caldo de bacon.
Enquanto o feijão cozinha, doure a linguiça e o bacon, reserve.
Nesta mesma panela doure 1/2 cabeça de alho e refogue a carne moída com 2 cubos de caldo de bacon, até que fique bem sequinha e dourada.
Acrescente a linguiça e o bacon reservados.
Depois do feijão cozido, doure em uma panela bem grande o alho restante, acrescente o feijão e junte a carne com a linguiça e o bacon, deixe ferver um pouco, não há necessidade de por sal, pois o caldo de bacon usado deixa o feijão no ponto.
Acrescente as azeitonas e está pronta esta maravilha dos Deuses.

Place the beans in the pressure cooker to cook for 40 to 50 minutes, along with the pepperoni and 4 cubes of bacon stock.
While the beans are cooking, brown the sausage and bacon, set aside.
In the same pan, brown 1/2 head of garlic and sauté the ground beef with 2 cubes of bacon broth, until it is very dry and golden.
Add the reserved sausage and bacon.
After the beans are cooked, brown the remaining garlic in a large pan, add the beans and add the meat with the sausage and bacon, let it boil a little, there is no need to add salt, as the bacon broth used leaves the beans on point.
Add the olives and this wonder of the Gods is ready.

Mexican Bean

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