Countries › Curaçao › Bonchi Kora - red bean and pork stew

Bonchi Kora - red bean and pork stew

Red bean and pork stew popular across the Caribbean islands.

15 min

Prep

30 min

Cook

4

Serves

Ingredients

Other

dried small red beans or pinto beans1.5 cups

water8 cups

onion1 pieces

of leafy celery top1 piece

bay leaf1 pieces

garlic (peeled)1 clove

cinnamon stick1 pieces

Tbs olive oil1 pieces

pork stew meat or pork loin or loin chops (cut into 1" cube)1 pound

cubed and peeled sweet potato2 cups

green bell pepper (cored, seeded and chopped)1 pieces

onion (peeled and diced)1 pieces

Tbs chopped garlic1 pieces

salt1 tsp

paprika or ground red pepper2 tsp

Method

If you plan ahead, soak the beans overnight covered in water. If you don't start until mid afternoon, cover the beans with a few inches of water, bring to a boil, turn off the heat and let the beans soak for an hour with the lid on.

Drain the soaked beans.

Cook the beans in the 8 cups of water with the onion, bay leaf, celery top, garlic clove and cinnamon stick until tender, about 1 1/2 hours unless your beans are really old. Reserve 4 cups of the cooking liquid and drain the beans. Discard the vegetables, bay leaf and cinnamon stick.

In a large saucepan, heat the olive oil over medium high heat and brown the cubed pork all over.  

Add the sweet potato, onion, green pepper, garlic and salt. Cook until the onions are translucent and soft, about 12-15 minutes. 

Add the paprika and stir in. Then add the cooked beans and the reserved 4 cups of liquid from cooking the beans. Bring to a simmer and cook uncovered about an hour, stirring periodically.