Red Wine Pork Black Bean Stew
Makes 6 main course servings
- 500 g dried black beans
- 200 g smoked bacon (chopped)
- 1 ½ kg pork ribs (pork shoulder cut into 3 inches pieces)
- 10 scallion onions (chopped)
- 1 bouquet garnni (1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley with stalks, 1 sprig rosemary)
- 2 carrots (diced)
- ¼ tsp caynne
- ½ tsp balck pepper
- 3 cloves garlic (minced)
- 2 stalks celery, diced
- 400 ml red wine (Merlot, Cabernet Sauvignon)
- 200 ml chicken stock
- 1-2 tbsр sugar (optionally)
- 1-2 tbsp canola oil
- Chopped fresh parsley
- Soak beans in large pot or bowl in cold water overnight. Drain and rinse well. Place the beans to pot and cover with fresh water. Bring to a boil, reduce heat and simmer until beans are tender, about 45 min-1 hour. Drain and set aside.
- In a heavy bottom pan crisp bacon over medium heat. Remove with slotted spoon to paper-towel lined plate. Discard bacon fat.
- Add oil to the same pan and brown pork ribs, 3 minutes per side, on at least 2 sides. Remove with slotted spoon and add to bacon.
- Add onion, celery, garlic, carrots and pinch of salt to pan and saute in pork drippings 5-6 minutes until soft.
- Place the bacon and pork in a casserole, Add wine, stock, bouquet garnni, sugar, season with salt and pepper and bring to boil. Reduce heat to simmer. Simmer covered, for 45 minutes-1 hour or until pork is fork tender. Add beans and simmer another 15 – 30 minutes.
- Serve with white rice and sprinkle the chopped parsley before serving.
If the stew begins to dry, add more stock or wine. The liquid should have evaporated so that the beans are moist but not soupy. If the liquid is too thin, take the lid off for the last half hour's cooking, or at the end of cooking, boil the pot on top of the stove to evaporate the liquid.