The Beans and Meats

• 1 lb dried black beans (soaked overnight and drained)
• 1/2 lb smoked chorizo or Paio sausage (sliced into rounds)
• 1/2 lb pork ribs (cut into individual ribs)
• 1/4 lb thick-cut bacon (diced)
• 1/2 lb beef chuck or jerked beef (cut into 1-inch cubes)
• 1 unit orange (peeled and halved)

Aromatics and Seasoning

• 2 tbsp olive oil
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 3 units bay leaves (fresh or dried)
• to taste black pepper (freshly ground)
• to taste salt (use sparingly if using salted meats)

Step 1: Preparation and Initial Simmer

In a large, heavy-bottomed pot or Dutch oven, add the soaked black beans and cover with at least 3 inches of fresh water. Add the bay leaves and the halved orange. Bring to a boil, then reduce heat to low and simmer gently while you prepare the meats.

Step 2: Browning the Meats

In a separate large skillet, brown the bacon over medium heat until the fat renders. Add the pork ribs and beef cubes, searing them until browned on all sides. Finally, add the sliced sausage and cook for another 3 minutes. Transfer all the meats and the rendered fat into the pot with the simmering beans.

Step 3: The Long Simmer

Ensure the liquid covers the meat and beans by at least an inch (add more water if necessary). Cover the pot partially and simmer on low heat for about 2 hours, or until the beans are tender and the meat is falling off the bone. Stir occasionally to prevent sticking.

Step 4: The Tempering (Refogado)

In the skillet used for the meats, heat olive oil and sauté the onions and garlic until golden brown. Take two ladles of beans (without meat) from the main pot and mash them into the skillet with the onions and garlic to form a thick paste. Stir this paste back into the main pot.

Step 5: Final Seasoning

Remove the orange halves and bay leaves. Taste the broth and adjust the salt and pepper. Simmer for another 10-15 minutes without a lid to reach your desired thickness. The broth should be dark and glossy.