Prep Time: 30 minutes
Servings: 8-10
Cooking Time:1-hr (slow cooking)

1/4 cup of dry small red beans
1/4 cup of dry pinto beans
1/4 cup of dry white 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, finely 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
30-35 (1.5 liter) cups of water

TIP: to reduce cooking time, soak beans overnight and refrigerate. Change water once.

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 replacing dry beans with can beans (one of each)

Boil the beans and the pork chops/hocks using 30-35 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 beans are tender (1- 1 1/2 hrs) add chicken bouillons, vinegar, yucca, potatoes and the herbal blend

Cook on low-medium heat for for 30 minutes. and stir occasionally.

Discard the [ork hocks and serve hot with white rice