Tina's Double-Pork Black Beans




 Adapted from Bon Appetit December 2022 issue.


I've always been a bean fan.  During some lean times of my youth, Mom relied on big pots of red beans to feed our family.  Along with a big dolop of ketchup.  I still eat beans in this simple form-unless I have a bit pot of the following recipe on hand.  I've made this at least four times - to my family's delight. 

There are a lot of spices in this recipe, but they mellow out in cooking and are not hot.  My 8-year grandson always asks for seconds.

I use a deep skillet - so it's a one-pot dinner, 


6 - 8 servings

Ingredients:

1 TBL extra-virgin olive oil

6 oz cured Spanish chorizo, chopped

4 oz bacon (about 4 slices) chopped

1 medium green bell pepper, ribs removed, finely chopped

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1 bay leaf

1 TBL dried oregano

1 TBL ground coriander

1 TBL ground cumin

1 quart chicken broth

2 15 oz cans black beans (I usually cook up a couple cups of dried beans the in instant)

1 TBL sherry vinegar or red wine vinegar

Kosher salt, freshly ground pepper

Heat oil in a deep skillet.  Cook Chorizo and bacon, stirring often, until browned, about five minutes.

Add green pepper, onion, and spices.  Cook, stirring often, until onion softens, about four minutes. Add garlic and cook until you can smell it. 

Add broth and black beans.  Bring to a boil, scraping up browned bits at bottom of pan.  Reduce heat and simmer until liquid is slightly thickened and flavors have melded, 25 - 30 minutes.

STIR IN VINEGAR.  This really finishes off the taste!  

Serve with rice.  Or top with a fried egg.  Or serve on a tortilla.  


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