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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This recipe uses canned black beans which cooks much faster than the dried variety, however, I still cook them for quite a while to achieve the desired creaminess . If pickled pork is not available in your area you may substitute cubed smoked ham. This is great on a cold winter day served with hot cornbread. Ingredients:
4 slices lean bacon |
2 green bell peppers, diced |
2 cups diced onions |
2 stalks celery, diced |
4 garlic cloves, minced |
2 (14 1/2 ounce) cans chicken broth |
4 (15 ounce) cans black beans, undrained |
2 tablespoons lemon juice |
2 teaspoons dried oregano leaves |
1 teaspoon dried thyme leaves |
1/2 teaspoon crushed red pepper flakes |
1 fresh jalapeno, seeded and finely chopped |
1/4 teaspoon white pepper |
4 tablespoons chili powder |
1 lb pickled pork, diced into 1/2 inch cubes |
sour cream (optional) |
grated sharp cheddar cheese (optional) |
Directions:
1. In large dutch oven saute bacon until crisp, then remove and set bacon aside.
2. In bacon grease saute onions, bell pepper, garlic and celery over medium heat until soft, about 30 minutes.
3. Add all remaining ingredients, lower fire and simmer covered for about 2 hours.
4. Serve with a dollop of sour cream and sprinkle top with grated cheese, if desired.
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