Serves 6


Bean sauce

6kg black beans

830g onions

450g bell pepper

2kg pork spareribs, smoked

1kg paio sausage

1kg pig’s trotters

Olive oil



3kg beef shank

2kg chicken

210g potatoes

500g cabbage

280g onions

1kg veal bones

2kg Italian bacon

240g carrots

80g garlic

60g leek



200g bean sauce

6g gluco

1l sodium alginate solution (1l water/5g


100ml consommé

50ml olive oil


100g kale leaves, stems removed, thinly chopped (julienne)

500ml sunflower oil


Brazil nut farofa

100g manioc flour

75g butter

50g brazil nuts, finely grated

40g brazil nuts, chopped


To finish

Orange segments, cut in 3 parts

1 paio, cut into cubes and sautéed

A few drops of dedo de moça pepper oil


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.


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.


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.


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.