1 pound Black Beans 1 1/2 pounds Boneless lean pork -- cubed 5 each Garlic Cloves -- minced 1 tablespoon Paprika 2 teaspoons Cumin -- ground 1 can Tomatoes -- chopped 28 oz 2 tablespoons Red Wine Vinegar 1/3 cup Parsley or Coriander -- chop Black Pepper -- freshly ground 2 tablespoons Olive Oil 2 each Onions, large -- chopped 4 teaspoons Chili Powder -- (or more) 2 teaspoons Oregano -- dried 1/2 teaspoon Chili Pepper Flakes 2 cups Chicken Stock 3 each Green Peppers -- diced 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 1 1/2 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 1/2 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.
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