July 29, 2016
Comfort Food, Dinner, Main Dish,
Beans, Black Beans, Pork, Ribs, Pork Roast, Central/South American, Sunday Dinner, Stove Top, Gluten-Free, High Fiber, No Eggs, Non-Dairy more
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"From our Saturday newspaper The Weekend West and a feature in celebration of the Rio Olympics. Times are estimated."
Drain the beans.
Heat the oil in a heavy-based pot and add the onions and bacon and when the onion has softened add the garlic and chilli flakes and cook a minute longer.
Remove the ingredients with a slotted spoon, leaving the oil in the pan and then add the meat in batches to brown, or until it is coloured, seasoning the meat at each batch is cooked.
Now add the meat and onion mixture back into the pan with the bay leaves and the vinegar and add enough water to just cover the mixture and bring to the boil and then drop the heat to a simmer, cover and cook until the beans and the meat are tender, about 2 hours.
Serve with steamed rice, coriander and orange wedges.
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