Pork with red kidney beans (froijoles colorados con carne de puerco)


Servings: 
8
Ingredients: 

½ kilogram red kidney beans
4 cups water
¼ teaspoons ground cumin
1 Seville orange
¼ kilogram boneless pork
2 cloves of garlic
1 ½ teaspoons salt
¼ teaspoons ground pepper
¼ teaspoon ground oregano
1/2 cup oil
1 large onion
1 cup tomato sauce
1 cup sweet red peppers
¼ cup dry wine

Cooking instructions: 

Soak the beans in the 4 cups of water for about 2 hours. Chop the boneless pork into 5 or 6 cm. chunks.

Crush the cloves of garlic with the salt, the pepper, the oregano and the cumin; add the Seville orange juice and coat the pork with this marinade.

When the beans are puffy, cook in the same water they were soaked, for about 45 minutes (or 15 minutes if you are using a pressure cooker) or until they are a little tender.

Cook the boneless pork with the marinade until dry.

Heat the oil and saute the chopped onion, then add the chopped pepper; saute for a few minutes; add the tomato sauce, the ground sweet red peppers and the dry wine.

Combine the beans, the pork and the sauce; cook over low heat, well covered, for about ½ an hour.

Notes: 
To replace the sweet red pepper, you can use red peppers roasted and peeled or pepper paste.
Pictures: 
colorados.jpg