Black Beans and Pork Stew
Black or White? Green or Red? This time it would be BLACK BEANS since I already have featured white beans and green or mung beans or commonly known as monggo. Red beans is next on the line then. BLACK BEANS AND PORK STEW is a cheap yet great main dish for most Filipinos. A small pack of black beans is only about 20 Pesos but can feed about 5-7 persons. And a small chunk of pork, sliced into pieces can complete a healthy and heavy dish served with steaming white rice.
BLACK BEAN AND PORK STEW
1 cup black beans, soaked in water overnight, then drained
1 ginger, crushed
1/2 kilo pork (kasim/ribs/bones), washed sliced into pieces
1 1/2 liter water
fish paste (boneless bagoong)
fish sauce (patis)
Put black beans, pork, water and ginger in a large heavy pot. Cook until beans and pork are tender, covered. Stir occasionally about every 15 minutes to make sure it has enough water to boil with. You may add more water so the beans won’t stick and scorch. Season with fish sauce and fish paste according to your taste. Before removing from fire, lay the ampalaya leaves and cover. Serve with steaming white rice.