Ingredients
- 2 garlic clove (minced)
- 1 onion (chopped)
- 1 green bell pepper (chopped)
- 900 gr pinto beans undrained (canned)
- 525 gr pork shoulder in (boneless cut)
- 240 ml water
- 65 gr pimiento stuffed green olives (sliced)
- 45 ml olive juice from
- 30 ml vegetable oil
- 26 gr chili powder
- 5 ml tabasco pepper sauce
- 2 gr paprika
- 1 gr celery seed
- 1 gr salt
In large heavy saucepan or Dutch oven heat oil. Add pork; cook over medium-hig h heat until browned. Add onion, green pepper, garlic, chili powder, paprika, celery seed and salt. Cook 15 minutes or until vegetables are tender. Stir in olives and olive juice. Cover. Simmer 1 hour or until meat is tender; stir o ccasionally. Stir in beans, water and TABASCO sauce. Cover. Simmer 30 minute s; add more water if necessary to prevent sticking. Serve with suggested accom paniments, if desired. Accompaniments: Cooked rice, chopped tomatoes, shredded cheese, chopped green peppers, chopped onion and crackers (optional).
