One 15 ounce can red kidney beans 4 cups gf chicken stock 1 Tablespoon olive oil 1 pound boneless pork, cut into 1" cubes 1 large onion, cut into 1/2" pieces 1 bay leaf 1 celery stalk, cut in 1" pieces 1 green bell pepper, cut into 1" pieces 2 cups peeled russet potatoes, cut into 1" pieces 1 Tablespoon garlic, coarsely chopped 1 teaspoon salt 2 teaspoons hot paprika 1/8 teaspoon cayenne pepper 1/4 teaspoon cinnamon 1 Tablespoon sugar 1 Tablespoon corn starch mixed with 2 Tablespoons water
AIn a large heavy saucepan heat 1 tablespoon oil over medium heat. Brown pork on all sides. Add onion, celery, bell pepper, potato, garlic, and salt. Cook and stir until onions are golden. Add cinnamon, cayenne and paprika. Stir to blend. Add beans, bay leaf, and stock; bring to a boil. Reduce heat and simmer, uncovered for about 1 hour or until pork is tender. Sweeten with sugar to taste and stir in cornstarch mixture to thicken.