Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Black Beans
1 1/2 lb Boneless lean pork -- cubed
5 Garlic Cloves -- minced
1 tb Paprika
2 ts Cumin -- ground
1 cn Tomatoes -- chopped 28 oz
2 tb Red Wine Vinegar
1/3 c Parsley or Coriander --
Chop
Black Pepper -- freshly
Ground
2 tb Olive Oil
2 Onions, large -- chopped
4 ts Chili Powder -- (or more)
2 ts Oregano -- dried
1/2 ts Chili Pepper Flakes
2 c Chicken Stock
3 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. From The Gazette, 92/01/08. Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE
CLIPPER 1.1

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