Unfortunately, only a Feijoada for the poor has come out of this. Beef tongue was not to buy, pig ears are now dog food and salted beef brisket? With luck, perhaps in northern Germany, although they make their Labskaus also now from corned beef. So I used the good old Kassler because it’s cured and smoked. A tomato sauce is not typical, too, but my wife eats no beans, so I had to improvise.
200 grams of black beans (alternatively red)
400 g peeled tomatoes
100 g bacon
2 garlic cloves
1 chilli pepper
1 tablespoon olive oil
1 tablespoon cumin
150 g chorizo
500 g smoked pork (we had Kassler spareribs)
1 cup of rice
Soak beans overnight, then cook for about an hour without spice in the soaking water.
Chop onion,garlic and chilli, cut bacon into large cubes and fry in oil. Add the tomatoes and season with salt and cumin, simmer for 20minutes. Then peel the chorizo, cut into bite-sized pieces and add along with the drained beans to the tomato sauce and cook for another 10 minutes.
Cook Kassler in an hour in lightly salted water, rice with a little salt and two parts of water.
On a bed of rice spread to the beans and then the meat.
Preparation time: 1 1/2 hours