| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Tex-Mex |
Main dish, Tex-mex, Pork |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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