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Chilean   -   Beans In Winter   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

Description
Ingredients
  • 1 Cup White Beans -- soaked
  • 2 Cups Chicken Stock
  • 1 Can Stewed Tomatoes
  • 1 Large Green Bell Pepper -- chopped
  • 1 Medium Bay Leaf
  • 1 Teaspoon Alino
  • 1 Tablespoon Black Pepper
  • 1 Pound Pork -- cubed
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion -- diced
  • 1 Medium Carrot -- grated
  • 1 Stalk Celery -- chopped
  • 3 Cloves Garlic -- chopped
  • 1 Tablespoon Spanish Paprika
  • 1 Tablespoon Aji Paste
  • 1 Teaspoon Cumin
  • 1/3 Cup Sherry
Directions Simmer beans in stock with tomatoes, pepper, bay leaf, alino, and black pepper 2 hours. Brown pork in olive oil and add to beans. In same pan, saute onion, carrot, celery, and garlic until carrot is soft. Add paprika, aji paste, cumin mix well. Add to beans. Deglaze pan with sherry and add to beans. Serve hot.
Serves 8
Time to Make 0:00



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