Frijol con Puerco from Mexico

This black bean and pork stew is delicious.  They say that black beans are healthy for you and some even go on to say that it will improve your intelligence.  This recipe uses left over pork roast.  If you don't have a left over roast you can fry or grill pork tenderloin that you cube before adding to the bean stew.  Alternatively you can fry or grill kielbasa or chorizo sausage that you then cut up before adding to the bean stew.  Of course if you want this to be vegetarian you can leave out the meat altogether and just make it a black bean stew.

4 cups cooked black beans or 4 cans black beans
2 cups pulled pork or leftover pork roast
1 can corn kernels
3 tablespoons cooking oil
1 onion finely chopped
4 garlic cloves finely chopped
1 chili de-seeded and finely chopped
1 chicken stock cube
2 cups water
1 carrot diced
1 can chopped tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped cilantro
1 tablespoon cumin
2 tablespoons ground coriander
1/2 teaspoon chili powder
1 bay leaf
1 teaspoon dried oregano
Put the cooking oil in the pot and saute the onion, carrot, garlic and chili until soft.  Add in the cumin, coriander and chili powder and stir it in, letting it cook for about 1-2 minutes.  Pour in the water and add in the stock cube, bay leaf, oregano and can of chopped tomatoes.  Bring to the boil.  Add the cooked beans and allow to cook on a low heat for 20 minutes.  Add the pulled pork and corn kernels .  Let it simmer for a further 10-15 minutes.  If you want it spicier you can add in more chili.  Serve with rice or cornbread.  Garnish with the chopped cilantro.

Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.