Thursday, April 23, 2009

Curry Pinto Beans with Pork

In a medium sized pot, combine 2 cups of dried pinto beans and water (according to package directions*) and bring to a boil. Boil for three minutes, cover, remove from heat and let sit for 1 hour.

Drain, replace water, and bring back to a simmer. Add 1 lb of pork chops, cut into chunks. (My pork chops were marinated in soy sauce and ginger before being frozen. Otherwise, add a bit of garlic and soy sauce to your beans at this point for the same flavor.) Add 1 can of diced tomatoes, undrained, 2 teaspoons salt, 2 tablespoons sugar and 1 tablespoon curry powder.

Simmer until the beans are the desired tenderness - I simmered mine about 5 hours. We like our beans very tender around here!

About 15 minutes before serving, add 7 oz. of coconut milk (about half a can). After this, don't let the beans simmer - just warm the beans through.

Serve over rice, or with a side of naan, chapati or paratha.

(This is based very loosely on an African dish, Jaanjare Jo Shaak from Chachi's Kitchen.)

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