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Caribbean Pork Stew
Cummulative Rating
Servings
Makes 4 servings.
Difficulty
Easy |
Ingredients
3/4 cup dried small red beans
3/4 cup black beans
8 cups water
2 onions, 1 halved, 1 diced
1 celery stalk, cut in half
3 garlic cloves, 1 peeled and left whole, 2 minced
1 hot dried chile
1 bay leaf
1 sprig of thyme
1 cinnamon stick
1 Tablespoon olive oil
1 lb. boneless pork cut into 1 inch cubes
1 red bell pepper, cut into 1 inch pieces
1 sweet potato, peeled and cut into 1 inch cubes
Salt and freshly ground black pepper
1 teaspoon hot paprika
2 cups gf chicken stock
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Directions
Pick over the beans, discarding any stones or dried out beans. Soak the beans overnight or if you are in a hurry, place the beans in a saucepan add water to cover by 2 inches, and heat to boiling; then reduce heat and simmer for 2 minutes. Let stand, covered, for 1 hour. Drain.
In a large saucepan, combine the beans, 1 halved onion, celery, 1 whole garlic clove, dried chile, bay leaf, thyme sprig and cinnamon stick. Bring to a boil. Reduce the heat and simmer, covered for about 1 hour, or until the beans are tender. Drain, reserving 2 cups of the cooking liquid. Discard the vegetables and seasonings.
Heat the oil in a large saucepan over medium heat. Add the pork and brown on all sides. Add the diced onion, minced garlic, red bell pepper and sweet potatoes. Cook, stirring often, until the vegetables are softened and lightly golden, about 10 minutes. Add the paprika and stir to blend. Add the cooked beans, reserved cooking liquid and chicken stock to the saucepan. Bring to a boil. Reduce the heat and simmer, uncovered until the pork is very tender and the stew is thick, about 1 hour. Adjust the seasonings to taste with salt and freshly ground black pepper. Serve. |
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