Preparation time: 40 minutes
Cooking time: 3 hours
Desalting time for the meat: Overnight

This is a Brazilian classic, traditionally served with Carioca sauce.

It can be accompanied with a rice pilaf and steamed cabbage.

1. Soak all the salt pork products overnight to draw out most of the salt.  
2. The next day, place the black beans in a large pot and cover with cold water; bring to a boil; 
3. in another pot, bring the desalted meats to a boil; 
4. once the beans have cooked for an hour, add the meats that have been cooking separately; add the ham bone, bacon and fresh pork; 
5. continue simmering over low heat for 30 minutes; flavor with 60 g (2 oz.) lard plus the finely chopped onion, crushed garlic cloves and bouquet garni that have been sautéed in lard; 
6. cook for 1 1/2 hours longer. 

Presentation

• Serve the beans in a large terra cotta dish and the meats separately;
• serve each guest a chopped orange in a small individual dish; 
• accompany with carioca sauce.