Caribbean Red Bean Chili With Pork Recipe

Name: Caribbean Red Bean Chili With Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons achiote oil (Recipe #244296) or 2 tablespoons vegetable oil (Achiote Oil); 1/2 cup sofrito sauce (Recipe #444676) or 1 onion, finely chopped (Sofrito (Daisy Martinez)); 1 (14 ounce) can diced tomatoes (leave whole or puree in food processor); 2 garlic cloves, crushed; 1 1/4 cups dry white wine or 1 1/4 cups beer; 1 1/4 cups chicken broth or 1 1/4 cups vegetable broth; 1 cup red lentil; 2 sprigs fresh thyme or 1 teaspoon dried thyme; 2 teaspoons ground cumin; 3 tablespoons soy sauce; 1/2 hot chili peppers or 1 jalapeno pepper, seeded and minced; 1 1 teaspoon Chinese five spice powder or 1/2 teaspoon ground cinnamon and 1/4 tsp ground ginger and 1/4 tsp ground nutmeg; 1 tablespoon oyster sauce (optional); 15 1/2 ounces canned red kidney beans, rinsed and drained; 2 teaspoons sugar (or 1 packet Splenda); salt; 1/2 lb cooked pork, cubed; cooked rice, for serving (with corn)

Servings: persons

2 tablespoons achiote oil (Recipe #244296) or 2 tablespoons vegetable oil (Achiote Oil)
1/2 cup sofrito sauce (Recipe #444676) or 1 onion, finely chopped (Sofrito (Daisy Martinez))
1 (14 ounce) can diced tomatoes (leave whole or puree in food processor)
2 garlic cloves, crushed
1 1/4 cups dry white wine or 1 1/4 cups beer
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
1 cup red lentil
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 teaspoons ground cumin
3 tablespoons soy sauce
1/2 hot chili peppers or 1 jalapeno pepper, seeded and minced
1 1 teaspoon Chinese five spice powder or 1/2 teaspoon ground cinnamon and 1/4 tsp ground ginger and 1/4 tsp ground nutmeg
1 tablespoon oyster sauce (optional)
15 1/2 ounces canned red kidney beans, rinsed and drained
2 teaspoons sugar (or 1 packet Splenda)
salt
1/2 lb cooked pork, cubed
cooked rice, for serving (with corn)

1
Heat oil in a large saucepan, over medium heat; add sofrito (or onion) and cook until slightly softened, about 3 minutes.
2
Add tomatoes and garlic and cook for 10 minutes; stir in white wine (or beer), and broth.
3
Stir in the lentils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if using.
4
Cover, reduce heat, and simmer until lentils are tender and flavors develop, about 40 minutes, stirring occasionally; if lentils dry out, add water.
5
Stir in kidney beans and sugar (or Splenda) and cook for 10 minutes more.
6
Season with salt, if desired, stir in pork to heat through.
7
Serve over rice and corn.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons achiote oil (Recipe #244296) or 2 tablespoons vegetable oil (Achiote Oil), 1/2 cup sofrito sauce (Recipe #444676) or 1 onion, finely chopped (Sofrito (Daisy Martinez)), 1 (14 ounce) can diced tomatoes (leave whole or puree in food processor), 2 garlic cloves, crushed, and more.

Yes, Caribbean Red Bean Chili With Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Red Bean Chili With Pork

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