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1
Combine the beans, jerk meat, pork, bacon, linguica and bay leaves inside a pressure cooker.
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2
Pour in the water, cover the pan, lock the lid and cook until the beans are soft and the meat is tender, about 1 hour (start at high; when you hear the pressure hissing, bring the heat down to low and start timing).
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3
Remove the steam/pressure, uncover the pan and cool for 20 minutes.
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4
(If you dont have a pressure cooker, put the ingredients in a Dutch oven pan and cook for 3 hours, until the beans and meat are cooked.)
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5
Transfer everything to a blender and blend until smoothdo this in batches if necessary.
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6
At this point the mixture will look like a thick brown pastenot very appealing, but stay with me, it really will taste divine.
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7
In a large skillet, heat the olive oil over medium heat, add the garlic and cook until just golden, about 2 minutes.
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8
Add the bean and meat paste, reduce the heat to low and cook, stirring with a wooden spoon, until it starts to bubble, 5 to 8 minutes.
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9
Taste (it will be quite seasoned from the meats) and adjust the seasoning with salt, pepper, the cayenne, paprika and nutmeg.
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10
Sprinkle in 1 cup of the manioc flour, stirring with a wooden spoon until the bean puree starts to pull from the pan, leaving a skin on the bottom, about 5 minutes.
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11
Transfer to a bowl and let cool slightly.
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12
Sprinkle the sour manioc starch on a cool surface and knead the bean paste with the starch until well combined and smooth.
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13
Transfer to a large bowl and cover loosely with plastic wrap to keep it moist.
