Serves 4

INGREDIENTS

• 4 slices thick bacon, diced
• 1 small onion, peeled and chopped
• 1 garlic clove, peeled and minced
• medium sweet potato, peeled and diced
• 1 small red bell pepper, stemmed, seeded, and diced
• 3 medium tomatoes, trimmed and diced
• 3 cup (760 ml) chicken or vegetable stock
• 1 cup (200 g) black beans, well-rinsed
• salt and pepper to taste
• 4 meaty pork ribs, cooked, and meat pulled from the bone (Basic Baby Back Ribs) (leftovers are great for this!)
• 2 Sweet and Sticky Sausages, cooked and sliced (leftovers are great!)
• 1 mango, peeled, seeded and diced
• chopped fresh cilantro, for garnish

For serving

• 2 cups (320 g) cooked Arroz Braziliero
• 1 fresh orange, sliced

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 195F/90.5C
2. In a skillet on the stovetop, fry the bacon until cooked.
3. Add the onion and garlic and continue to cook until transparent. Remove from heat and cool slightly.
4. Add the bacon, onions and garlic, and all remaining ingredients, except the cooked meats, mango, and cilantro, to a large (gallon/3.8 liter) zip-closure cooking pouch and, using the displacement method (Archimedes’ Principle), remove the air and zip the seal.
5. Submerge the pouch in the water oven to cook for 3 hours.
6. Put the cooked meat and mangos into a cooking pouch and vacuum seal.
7. Reduce the temperature of the water oven to 158F/70C adding ice cubes or chilled water to speed the fall.
8. Submerge the pouch of meat in the water oven, along side the beans, to warm for 30 minutes.
9. Remove the pouches and pour them both into a warmed tureen.
10. Stir to mix, garnish with the cilantro, and serve with Arroz Braziliero and sliced fresh oranges.