Ingredients
-
1
-
1 1/2
-
5
-
1
-
2
-
1
-
2
-
1/3
-
-
2
-
-
-
-
-
Directions
Spicy Pork and Black Bean Chili, , This is very similar to a recipe I have called “Cuban Beans.” used previously cooked pork, so didn’t get the brown fond from browning the pork, but it was still very good. I think I would skip the vinegar. My Cuban Beans recipe also calls for it, and one time that I made it I forgot to put in the vinegar, and I liked it better. You be the judge. I would have liked this recipe better if there was more of the delicious broth. I think I would cut back on the beans to get there maybe by half? I think it would be good if the broth were thickened a bit as well. I’m not sure what thickener would be good. You wouldn’t want to mash the beans or add anything that would make the broth creamy looking, because part of the appeal of this dish is the clear and bright colors of the peppers and tomato broth. used 2 green peppers and 1 red, it was a really pretty dish.
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Steps
|
1
Done
|
In a Large Pot, Cover Beans With Water and Bring to Boil; Cook For 2 Minutes. |
|
2
Done
|
Cover and Remove from Heat. Let Stand 1 Hour. |
|
3
Done
|
Drain Liquid and Cover With 8 Cups of Cold Water. |
|
4
Done
|
Bring to a Boil, Reduce Heat and Let Simmer For About 1 1/2 Hours or Until Beans Are Tender. |
|
5
Done
|
Drain and Reserve. Meanwhile, Heat Oil in a Large Saucepan on High Heat and Brown Meat Cubes on All Sides. |
|
6
Done
|
Remove from Pan and Set Aside. Add Onions and Garlic to Pan; Cook on Medium Heat Until Tender About 5 Minutes. |
|
7
Done
|
Add Chili Powder, Paprika, Oregano, Cumin and Chili Pepper Flakes; Cook, Stirring For 1 Minute. Return Meat to Pan Along With Tomatoes, Including Juice, Stock and Vinegar. |
|
8
Done
|
Bring to Boil, Let Simmer, Partly Covered, For 1 1/2 Hours or Until Meat Is Tender. |
|
9
Done
|
Add Beans and Peppers; Season With Salt and Pepper. |
|
10
Done
|
Cover and Cook 15 Minutes More or Until Peppers Are Tender. |
