Pretty busy day. My daughter had to go to the hair salon, I needed to find a really cheap replacement for her 3rd lost phone and do some shopping before my husband and son arrive on Friday. I didn’t intend to cook anything; the pork n beans just happened.
How many, oh Lord, bags of dried beans do I have in the cabinet? Lots, so that I will always have them on hand to soak overnight when I intend to make a bean dish. So why are there canned beans in my pork stew? The key word here is “intend”. I didn’t intend to make a bean dish. But I’m glad I did. For those of you who make this, and it’s worth making, use dry beans, soak them overnight and cook them with the pork.
I used a cut called echine de porc or pork loin to make this stew. I bought a little rolled pork roast of about a pound and a half, removed the strings and cut it into bite sized pieces. This cut was perfect because in 1 hour of boiling, it was fork tender. If you are going to use a cheaper cut, you’ll need to pressure cook it or boil longer.
1 1/2 lbs pork, cut into cubes
2 tbsp olive oil
2 onions, chopped
4 garlic cloves, chopped
4 cups diced tomatoes
4 cups water
1 tbsp oregano
2 tsp cumin
4-5 sprigs of dried thyme
2 large cans of white beans, drained and rinsed
Diced green and red pepper, sliced scallions and diced tomato mixed
Brown the pork in the olive oil. Add the onions and garlic and cook until soft. Add the tomatoes, water, oregano, cumin and thyme. Bring to a boil, then lower to simmer for 1 hour. Add the beans and cook for an additional 20-30 minutes. Top with the pepper mixture and serve.
Do make the topping of diced green and red peppers, scallions and tomatoes. The crunch of the raw vegetables contrasts beautifully with the creamy beans and the melt in your mouth pork.