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 b...