jamjar

You can use a couple of tins of kidney beans instead of dried, which takes off a lot of the prepration and cooking time, but I prefer to use dried ones, since it turns the meat kind of purple and I am easily amused.

You can also vary the amount of bacon, depending on how much you like the taste.

3tbs olive oil
1 tsp cumin seeds
150g/5 oz onions, sliced
4 (or more, depending on your garlic preference) closes of garlic, roughly chopped
150g/5 oz bacon, diced
150 g carrots, diced fairly small
10 tomatoes, peeled and de-seeded
2 litres/3 1/2 pints chicken stock
425 g/14 oz pork fillet, cut in to small dice. Something pretty lean is good here- it really doesn't need the fat.
425 g/14 oz red kidney beans, soaked overnight and drained
2 green (firm) plantains, peeled and diced. 3 if you like more plantain.
1 sprig of thyme
2 bay leaves
1 small bunch of fresh coriander (cilantro, I think it's called in the states) chopped
2 tbs chopped oregano
salt and black pepper.

Heat the oil in a large pan over a medium heat and toast the cumin seeds for just under a minute, until golden brown. Add the onion, garlic, bacon and carrot and fry for 10 minutes, then add the tomatoes and fry for a few more minutes.
Pour in the stock and add the pork fillet, beans, plantain, thyme and bay leaves. Cover and simmer for about 1 ½ hours, adding more stock if too much liquid evaporates.
Add the coriander and oregano at the last minute, season to taste and serve.

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