Cuban Black Beans with Pork

  • Active Time 15m
  • Total Time 2h 45m

Serves 8 as a main course

Turn this hearty bean stew into a vegetarian dish by omitting the pork and sauteing the vegetables in the oil. Serve the stew with a green salad with red (Spanish) onion and orange slices for a colourful Latin-flavoured meal.

ingredients

  • 12 ounces dried black or red kidney beans
  • 4 quarts water
  • 1-2 tablespoons cooking oil
  • 1 1/2 pounds lean pork shoulder, cut into 1-inch pieces
  • 1 large red (spanish) onion, chopped
  • 1 large red or green pepper, chopped
  • 2 garlic cloves, minced
  • 12 ounces water
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed dried chiles
  • 1/4 teaspoon pepper

directions

Rinse the beans and place in a 4-quart saucepan with 6 cups of water. Bring to a boil; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit the simmering; soak beans in 6 cups cold water in a covered 4-quart saucepan for 6-8 hours or overnight.) Drain the beans and rinse. (If using red kidney beans, boil 10 minutes in water to cover, then drain again.)

In the same pan, combine the beans and 8 cups water. Bring to a boil; reduce heat. Cover and simmer for 1-1 1/2 hours, or till the beans are tender, stirring occasionally.

Meanwhile, in a deep 12-inch frying pan, heat 1 tablespoon of the oil. Brown the pork on all sides in two batches, adding more oil if necessary; remove from pan with a slotted spoon. In the same pan, cook the onion, pepper and garlic for 3 minutes. Drain off excess oil. Return the pork to pan. Add 12 ounces water, salt, cumin, crushed dried chilies and pepper. Bring to a boil; reduce heat. Cover and simmer for about 1 hour, or till meat is very tender.

Drain the beans and mash slightly; stir into the pork mixture. Cook about 5 minutes more, or till slightly thickened, stirring occasionally.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 466

nutrition information per serving

398 calories; 15g total fat; 74mg cholesterol; 429mg sodium; 35g carbohydrates; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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