Heat a dutch oven or similar sized pot over Medium/Medium-High heat. When hot, add pork jowl and cook stirring often until slightly crisp on the edges, approximately 2 – 3 minutes.
Add the onions, red peppers and green peppers cooking until softened but not translucent, approximately 2 – 4 minutes.
Add the garlic, cumin and oregano cooking until fragrant, approximately 1 minute.
Add the diced tomatoes and cook until it begin to simmer lightly.
Add the beans and stir to combine.
Add the chicken broth/stock and water until the beans are just covered.
Bring to a moderate simmer and cover, reducing the heat to maintain a light simmer. Check periodically to stir and ensure the beans are not drying out. Add water as needed. Cook for 2 hours or until the beans are softened to almost ‘al dente’.
Uncover and simmer until the beans are the desired consistency and saucy, but not soupy. Stir in lime juice before serving. Garnish with cilantro and scallions, if desired.
Enjoy!
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