Recipe: Red bean, pork and plantain stew.
You can use a couple of tins of kidney beans instead of dried, which takes off a lot of the prepration and cooking time, but I prefer to use dried ones, since it turns the meat kind of purple and I am easily amused.
You can also vary the amount of bacon, depending on how much you like the taste.
3tbs olive oil
1 tsp cumin seeds
150g/5 oz onions, sliced
4 (or more, depending on your garlic preference) closes of garlic, roughly chopped
150g/5 oz bacon, diced
150 g carrots, diced fairly small
10 tomatoes, peeled and de-seeded
2 litres/3 1/2 pints chicken stock
425 g/14 oz pork fillet, cut in to small dice. Something pretty lean is good here- it really doesn't need the fat.
425 g/14 oz red kidney beans, soaked overnight and drained
2 green (firm) plantains, peeled and diced. 3 if you like more plantain.
1 sprig of thyme
2 bay leaves
1 small bunch of fresh coriander (cilantro, I think it's called in the states) chopped
2 tbs chopped oregano
salt and black pepper.
Heat the oil in a large pan over a medium heat and toast the cumin seeds for just under a minute, until golden brown. Add the onion, garlic, bacon and carrot and fry for 10 minutes, then add the tomatoes and fry for a few more minutes.
Pour in the stock and add the pork fillet, beans, plantain, thyme and bay leaves. Cover and simmer for about 1 ½ hours, adding more stock if too much liquid evaporates.
Add the coriander and oregano at the last minute, season to taste and serve.
Crossposted to palacedomestica
You can also vary the amount of bacon, depending on how much you like the taste.
3tbs olive oil
1 tsp cumin seeds
150g/5 oz onions, sliced
4 (or more, depending on your garlic preference) closes of garlic, roughly chopped
150g/5 oz bacon, diced
150 g carrots, diced fairly small
10 tomatoes, peeled and de-seeded
2 litres/3 1/2 pints chicken stock
425 g/14 oz pork fillet, cut in to small dice. Something pretty lean is good here- it really doesn't need the fat.
425 g/14 oz red kidney beans, soaked overnight and drained
2 green (firm) plantains, peeled and diced. 3 if you like more plantain.
1 sprig of thyme
2 bay leaves
1 small bunch of fresh coriander (cilantro, I think it's called in the states) chopped
2 tbs chopped oregano
salt and black pepper.
Heat the oil in a large pan over a medium heat and toast the cumin seeds for just under a minute, until golden brown. Add the onion, garlic, bacon and carrot and fry for 10 minutes, then add the tomatoes and fry for a few more minutes.
Pour in the stock and add the pork fillet, beans, plantain, thyme and bay leaves. Cover and simmer for about 1 ½ hours, adding more stock if too much liquid evaporates.
Add the coriander and oregano at the last minute, season to taste and serve.
Crossposted to palacedomestica