- 1 lb (250g) dried black-eyed beans
- 2 pig's feet
- 9 oz (250g) smoked pork spareribs, smoked pork chops, or cubed ham
- 6 oz (175g) slab bacon, in one piece
- 1 cup canned chopped tomatoes
- 1 tbsp tomato paste
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 tbsps vegetable oil
- 1 lb (450g) boneless center cut pork loin, cut into thick slices
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 6 oz (175g) chorizo sausage, diced
- 1 fresh hot green chile, seeded and minced (optional)
- 1 orange, cut into wedges, to garnish
- 3 spring onions, white and green parts, chopped, to garnish
- Rinse and drain the beans. Place in a bowl and add enough cold water to cover by 1in (2.5cm). Let stand at room temperature for 8–12 hours.
- Drain the beans and place in a soup pot. Cover with fresh water and bring to the boil over high heat. Boil for 10 minutes, skimming off any foam. Lower the heat and cover. Simmer for 1 hour.
- Meanwhile, place the pigs' feet, ribs and bacon in a large saucepan with the tomatoes, tomato paste, and bay leaf. Add enough cold water to cover and bring to a boil over high heat. Reduce the heat to low and cover the pot. Simmer for 50 minutes. Season with salt and pepper.
- Drain the beans in a colander, reserving the cooking liquid. Return the beans to the pot and add the meats with their cooking liquid. Add enough of the reserved bean liquid to barely cover. Return to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes.
- Meanwhile, heat 1 tbsp of the oil in a large frying pan over medium-high heat. In batches, add the pork tenderloin and brown on both sides, about 4 minutes. Add the pork tenderloin to the simmering bean mixture and cook for 10 minutes more, or until the meats are tender and the beans are very soft.
- Wipe out the frying pan. Add the remaining oil and heat over medium heat. Add the onion and garlic and cook, stirring frequently, about 4 minutes, until soft and translucent. Add the chorizo and chile, if using, and cook for 2 minutes more, stirring often. Add 3 tbsp of the cooked beans and mash well with the back of a spoon. Stir the mashed beans and sausage to the pot of beans, and cook for 10 minutes.
- To serve, remove the larger pieces of meat and cut them up. Spread the beans in a wide serving bowl, and top with the meats. Garnish with the orange wedges and scallions and serve hot.
- Variation
- Quick Pork and Bean Stew
- Delete the dried beans. Substitute 3 cans of black-eyed peas (or other canned beans, such as red kidney or pinto), drained and rinsed, and add to the simmered meats in step 3.