Four Pepper Bean Pot

Servings: 2 – 3 

 

 

Ingredients:

 

4 strips bacon (approximately 8 ounces), diced or ½ pound sowbelly cut in ½” cubes

 

2 cups chopped onion

 

¼ teaspoon Kosher salt

 

2 tablespoons snipped fresh cilantro, divided

 

2 cloves garlic, minced

 

1 bay leaf

 

3 cups cooked black beans, drained

 

½ cup chicken broth

 

1 teaspoon Basalmic vinegar

 

¼ teaspoon freshly ground black pepper

 

1 teaspoon chili powder

 

½ teaspoon smoked paprika

 

¼ teaspoon red pepper flakes

 

½ teaspoon dried oregano

 

 

 

Garnishes:

 

Sour cream

 

Chopped pickled jalapeño peppers

 

Chopped fresh coriander or cilantro leaves

 

Lime slices

 

 

 

Process:

 

Bacon

 

Heat a Dutch oven or large cast iron skillet over medium heat.

 

When hot, add the bacon and fry until almost crisp. Remove with a slotted spoon and reserve in a bowl.

 

 

Sowbelly

 

Bake in an ovenproof Dutch oven or large cast iron skilled in a 350°F oven for 40 minutes until the lightly browned. Remove with a slotted spoon and reserve in a bowl.

 

 

Drain bacon fat from Dutch oven or skillet, leaving a thin covering.

 

Add onions to the Dutch oven or skillet.

 

Sprinkle the onions with the salt.

 

Saute, stirring occasionally until the onion is translucent and tender crisp.

 

Add cilantro (if using cilantro as a garnish, reserve ½ Tablespoon for garnish), garlic, and bay leaf.

 

Allow the herbs to bloom.

 

Stir beans, chicken broth, vinegar, black pepper, and red pepper flakes into the onion mixture.

 

Bring to a simmer and cover.

 

Simmer for 20 minutes or until the seed coats of the beans are tender, not chewy.

 

Add meat. Heat through.

 

Remove from heat.

 

Remove the bay leaf.

 

Plate and garnish as desired or place in a serving dish with desired garnishes on the side.

 

For added flavor, place in icebox overnight. Reheat and serve the next day.