The beans are the food from all over the Brazilian and found every day on the tables of all Brazilian families.
Ingredients
2 cups Beans without Cooking
1 kg of Cut Pork Ribs
100 g of Bacon into Pieces
4 cups Water
Garlic to Taste
Seasoning to taste
Juice of 1 lemon
Salt to taste
1/2 cup oil
1 tablespoon (soup) of oil
Preparation
1. Wash the beans and soak for a few hours.
2. Reserve.
3. Wash the ribs and season to taste with lemon juice.
4. Leave for 30 minutes enjoying.
5. Reserve.
6. Place 1/2 cup of oil in a pan and fry the ribs until it is golden brown.
7. Reserve.
8. Place the beans, water and fried ribs to cook for 30 minutes counted from when the pot entered pressure.
9. In a pan put a tablespoon of oil and fry the bacon pieces.
10. Add the crushed garlic with salt and fry until golden brown garlic.
11. Play this mixture into the beans and let aferventar with an open pan for another 10 minutes.
12. Put more water if necessary to find.
About Me
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.
