bonappetit4.6
Tinta’s Double-Pork Black Beans
A nod to Cuban black beans (with a twist!), doubling down on the pork for twice the flavor.
👥 6 Servings👤 Sachi Statz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
- ●bowl
- ●wooden spoon
📝 Preparation Steps
1
Heat 1 Tbsp. extra-virgin olive oil in a large saucepan over medium-high. Cook 6 oz. cured Spanish chorizo, chopped, and 4 oz. bacon (about 4 slices), chopped, stirring often, just until some fat has cooked out, about ⏱️ 5 minutes. Add 1 medium green bell pepper, ribs and seeds removed, finely chopped, 1 medium onion, finely chopped, 4 garlic cloves, finely chopped, 1 bay leaf, 1 Tbsp. dried oregano, 1 Tbsp. ground coriander, and 1 Tbsp. ground cumin. Cook, stirring often, until onion is beginning to soften, about ⏱️ 4 minutes.
. extra-virgin olive oil1 Tbsp. cured Spanish chorizo, preferably chorizo Cantimpalo, chopped6 oz. bacon (about 4 slices), chopped4 ozmedium green bell pepper, ribs and seeds removed, finely chopped1medium onion, finely chopped1bay leaf1. dried oregano1 Tbsp. ground coriander1 Tbsp. ground cumin1 Tbsp
2
Add 1 quart low-sodium chicken broth and two 15-oz. cans black beans and their liquid. Bring to a boil, scraping up any browned bits stuck to bottom of pot with a wooden spoon. Reduce heat and simmer until liquid is slightly thickened and flavors have melded, 25–⏱️ 30 minutes. Stir in 1 Tbsp. sherry vinegar or red wine vinegar. Taste and season with kosher salt and freshly ground pepper if needed. Transfer to a large bowl.
quart low-sodium chicken broth115-oz. cans black beans2. sherry vinegar or red wine vinegar1 TbspKosher salt, freshly ground pepper
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