Frijoles con Chicharron o Garra (Bean Stew with Pork Belly)
Ingredients
- 1 pound dried roman or pinto beans soaked overnight
- 13 cups water plus more as desired
- 1 ½ pounds pork belly cut into small pieces
- 1 tablespoon olive oil
- ½ medium onion chopped
- 2 garlic cloves crushed
- 2 scallions finely chopped
- 1 medium tomato finely chopped
- 1 green plantain peeled and cut into small chunks
- 1 large carrot finely chopped
- salt and pepper
- ½ teaspoon ground cumin
- ½ teaspoon color achiote or sazon goya with azafran
Instructions
- In a large pot, heat the oil over medium heat. Then add the onions and cook for 3 to 4 minutes or until the onions are translucent. Add the tomatoes, garlic, scallions and cook for another 3 minutes.
- Add the pork belly, stir and cook for 2 minutes more. Add the beans, carrots, cumin, color and water. Bring to a boil. Then cover the pot and reduce the heat to medium- low and cook for about 1 hour.
- Add the plantains and cook for 45 minutes to 1 hour or until the beans are cooked. (Add additional water, as necessary.)Add salt and pepper, stir and serve.
Nutrition
Calories: 1328kcalCarbohydrates: 76gProtein: 41gFat: 95gSaturated Fat: 34gPolyunsaturated Fat: 10gMonounsaturated Fat: 45gCholesterol: 122mgSodium: 121mgPotassium: 2063mgFiber: 19gSugar: 5gVitamin A: 2884IUVitamin C: 15mgCalcium: 180mgIron: 7mg
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