Smoked Red Bean Stew

MyLatinDelights.com

SMOKED RED BEAN STEW

Prep Time: 30 minutes

Servings: 8-10

Cooking Time:1-hr (slow cooking)

1/2 lb of red beans

3 pieces of smoked pork hocks or chops

1 lb of yucca cut in chunks

2 potatoes, cut in cubes or chunks

2 Maggi chicken bouillons

2 tablespoon of vinegar

1 tablespoon of olive oil

3 stalks of celery, chopped

1 onion cut into 4 pieces

A small bunch of cilantro

½ teaspoon of oregano

½ teaspoon of freshly ground black pepper

6 cloves of garlic

Salt as needed

12-16 cups of water

INSTRUCTIONS

TIP: to reduce cooking time, soak beans overnight

TIP: Use tabasco sauce or jalapeño pepper to make it hot

TIP: Add 2 tablespoons of oil to reduce foaming

TIP: You can reduce cooking the time for the beans by:

(1) using a pressure cooker (follow directions)

(2) Using 3-4 can beans. Mash 1 can of beans to give texture to the stew

Boil the beans and the pork chops/hocks using 12-16 cups of water (add water as needed)

In the meantime, blend the onion, garlic, cilantro or parsley, olive oil and oregano in a blender until smooth and set aside

Once the red beans are tender (2- 2 1/2 hrs) add chicken bouillon, vinegar, yucca, potatoes and the herbal blend

Cook on medium heat for for 20 minutes and stir occasionally.

Serve hot with rice

Enjoy!