1 lb. organic black beans, soaked overnight
1 tbsp. extra virgin olive oil
1 large organic sweet onion, chopped
6 garlic cloves chopped
1 tbsp. organic, gluten free paprika
1/2 tsp. organic, gluten free cayenne
1 tsp. organic, gluten free coarse black pepper
3 organic, gluten free bay leaves
1 organic red pepper, sliced
1 organic yellow pepper, sliced
3-4 pounds pork spare ribs, trim off the fat and cut into large pieces
2 spicy gluten free sausages, such as chorizo (optional)
2 tsp. of sea salt
Heat olive oil in a large pot, then add onions and saute for 5 minutes.
Stir in garlic, paprika, cayenne, black pepper, bay leaves and peppers and cook for 2 minutes while stirring.
Add spare ribs, sausages, sea salt and enough water to cover the beans plus one inch. Bring to boil, reduce the heat to low and simmer for six hours. Add water as needed to keep the beans covered. Ideally at the end of cooking the water level should be the same as the beans and meat.
To serve, squeeze fresh lime juice over the stew, add rice, steamed greens such as collard greens or kale, tomatoes and avocado.