This recipe is traditionally prepared without pork, but I added it because I had some pork that I needed to use up. I thought this was a good way to make it into something completely new.
Caribbean Red Bean Chili
- 2 tablespoons achiote oil (recipe follows) or 2 tablespoons vegetable oil
- 1/2 cup sofrito (recipe follows) or 1 onion, finely chopped
- 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 lentils
- 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 peppers, seeded and minced
- 1 teaspoon pumpkin pie spice or 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)
- 1/2 lb cooked pork, cubed
- cooked rice, for serving (with corn)
Heat oil in a large saucepan, over medium heat; add sofrito (or onion) and cook until slightly softened, about 3 minutes. Add tomatoes and garlic and cook for 10 minutes; stir in white wine (or beer), and broth. Stir in the lentils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if using.
Cover, reduce heat, and simmer until lentils are tender and flavors develop, about 40 minutes, stirring occasionally; if lentils dry out, add water.
Stir in kidney beans and sugar (or Splenda) and cook for 10 minutes more. Season with salt, if desired, stir in pork to heat through. Serve over rice and corn.