Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Black Beans |
1½ pounds | Boneless lean pork -- cubed |
5 \N | Garlic Cloves -- minced |
1 tablespoon | Paprika |
2 teaspoons | Cumin -- ground |
1 can | Tomatoes -- chopped 28 oz |
2 tablespoons | Red Wine Vinegar |
⅓ cup | Parsley or Coriander -- |
\N \N | Chop |
\N \N | Black Pepper -- freshly |
\N \N | Ground |
2 tablespoons | Olive Oil |
2 \N | Onions, large -- chopped |
4 teaspoons | Chili Powder -- (or more) |
2 teaspoons | Oregano -- dried |
½ teaspoon | Chili Pepper Flakes |
2 cups | Chicken Stock |
3 \N | Green Peppers -- diced |
\N \N | Salt |
In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1½ hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. 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. Bring to boil, let simmer, partly covered, for 1 ½ hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander. From The Gazette, 92/01/08. Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1⅒ Courtesy of Shareware RECIPE CLIPPER 1⅒
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