Rice and beans with jerked beef

• 250 g jerked beef, diced
• 300 g black-eyed beans
• 1 b

Preparation

Leave jerked beef in water overnight. Cook it changing its water after it had boiled (repeat procedure 3 times). Remove fat, shred and reserve it. Cook beans in water, salt and bay leaf, until soft; drain water and set aside. Fry slabs in its own fat and, in the same saucepan, sauté garlic and onion. Add jerked beef, tomato, parsley, salt and pepper. Transfer this mixture