130g of salted pork, cut into cubes
"2 spoons" of oil or butter
2 tablespoons of finely chopped onion
2 cloves of garlic, minced
1 and 1/2 cups of green bell pepper, diced
500g of black beans (soaked overnight)
2 liters of chicken broth
1 sprig of rosemary
1 tablespoon of oregano
750g of smoked pork knuckle (Eisbein)
Salt to taste
1 whole jalapeño pepper
2 spoons of vinegar
Chopped scallions to taste
130g of salted pork, cut into cubes
"2 spoons" of oil or butter
2 tablespoons of finely chopped onion
2 cloves of garlic, minced
1 and 1/2 cups of green bell pepper, diced
500g of black beans (soaked overnight)
2 liters of chicken broth
1 sprig of rosemary
1 tablespoon of oregano
750g of smoked pork knuckle (Eisbein)
Salt to taste
1 whole jalapeño pepper
2 spoons of vinegar
Chopped scallions to taste
Wash the pork thoroughly and soak it overnight
Heat the oil in a pot and add the pork
Fry for 10 minutes over low heat
Increase the heat, add the onion, garlic, and bell pepper, and fry until the vegetables are tender
Drain the beans, use 1 liter of broth, and combine everything in the pot
Add the rosemary, oregano, salt, jalapeño, and smoked pork knuckle
Bring to a boil, then reduce the heat and simmer for 40 minutes or until the beans are tender
Remove the smoked pork knuckle and chop it into smaller pieces. Reserve
Blend the black beans in a blender, adding more broth gradually until it becomes a puree
Strain through a sieve and return to the pot
Add the vinegar and stir
Serve with chopped scallions and the smoked pork knuckle, 12 servings
Calorie count: 611 per serving.
