Ingredients
-
2
-
1/2
-
1
-
2
-
1 1/4
-
1 1/4
-
1
-
2
-
2
-
3
-
1/2
-
1
-
1
-
15 1/2
-
2
Directions
Caribbean Red Bean Chili With Pork,This is traditionally a vegetarian dish, but I needed to use up some leftover pork shoulder. You can use any cut of pork you wish, of course. I like to start this dish off with my favorite sofrito (Recipe #444676), but if you don’t want to use that just start with a finely chopped onion. We like to puree the tomatoes in the food processor, but this is not necessary or traditional. I drain the liquid and puree the solids, then recombine. I like the sweet onion flavor for this recipe.,I had to use a lot of the more normal options listed here as the others are just not available in this country. used pork mince, white wine, navy beans and a big dollop of mashed pumpkin as I cannot get pumpkin pie spice so got a great colour. This made a wonderful bowl of comfort food and smelled wonderful whilst cooking. Made for ZWT 9.
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Steps
|
1
Done
|
Heat Oil in a Large Saucepan, Over Medium Heat; Add Sofrito (or Onion) and Cook Until Slightly Softened, About 3 Minutes. |
|
2
Done
|
Add Tomatoes and Garlic and Cook For 10 Minutes; Stir in White Wine (or Beer), and Broth. |
|
3
Done
|
Stir in the Lentils, Thyme, Cumin, Soy Sauce, Chili, Spices and Oyster Sauce, If Using. |
|
4
Done
|
Cover, Reduce Heat, and Simmer Until Lentils Are Tender and Flavors Develop, About 40 Minutes, Stirring Occasionally; If Lentils Dry Out, Add Water. |
|
5
Done
|
Stir in Kidney Beans and Sugar (or Splenda) and Cook For 10 Minutes More. |
|
6
Done
|
Season With Salt, If Desired, Stir in Pork to Heat Through. |
|
7
Done
|
Serve Over Rice and Corn. |
