- 1 lb dried black turtle beans
- 3 cloves garlic, peeled and chopped
- 1 tbsp vegetable oil
- 1 red onion, peeled and chopped
- 1 cup diced pork belly
- 2 tsp paprika
- 3 tsp cumin
- 2 bay leaves
- 4 cups chicken stock
- 1/2 tsp chili powder
- 1 tbsp white vinegar
- salt and pepper to taste
Soak beans in enough water to cover plus 5 cm overnight.
In a large sauce pot, cook garlic, onion and pork belly in oil over medium heat, until just tender. Add soaked beans and spices. Add stock, ensuring that there is enough to cover the beans. If necessary add a bit of water. Cover and simmer until beans are tender, about 2 hours.
Add vinegar, salt and pepper to taste, and serve over rice (Arroz Blanco).