1 pound Black Beans
1 1/2 pounds Boneless lean pork — cubed
5 each Garlic Cloves — minced
1 tablespoon Paprika
2 teaspoons Cumin — ground
1 can Tomatoes — chopped 28 oz
2 tablespoons Red Wine Vinegar
1/3 cup Parsley or Coriander — chop
Black Pepper — freshly ground 2 tablespoons Olive Oil
2 each Onions, large — chopped
4 teaspoons Chili Powder — (or more)
2 teaspoons Oregano — dried
1/2 teaspoon Chili Pepper Flakes
2 cups Chicken Stock
3 each Green Peppers — diced
Salt
In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander.