01.

Ingredients

1.5 cups black eye, black turtle or pinto beans (soaked overnight)
1 tbsp olive oil
1 medium onion, chopped
3 garlic cloves, crushed
1 tbsp normal spanish paprika or smoked paprika
2 tsp pasilla chilli powder
1 chorizo ring, approx 250grams
boneless pork belly joint, approx 600grams
1 can plum tomatoes, 400g
Mexican oregano or a few sprigs of thyme or Epazote

02.

Method

  • Start by preheating the oven to 180C. Heat the oil in an ovenproof casserole dish and gently fry the onion and garlic. Add paprika and chilli powder.
  • Add chorizo and pork belly pieces and fry for a few minutes until the pork is nicely browned all over. Next add the beans and stir until everything is well coated in the mixture.
  • Add the canned tomatoes and herbs and enough water to cover and bring to the boil (check for seasoning, I sometimes like to add a bit of honey to the sauce)
  • Transfer the dish to a preheated oven and cook for 1.5 hours or until the beans is meltingly soft.