Caribbean Red Bean Chili With Pork

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is traditionally a vegetarian dish, but I needed to use up some leftover pork shoulder. You can use any cut of pork you wish, of course. I like to start this dish off with my favorite sofrito (Sofrito (Daisy Martinez)), but if you don't want to use that just start with a finely chopped onion. We like to puree the tomatoes in the food processor, but this is not necessary or traditional. I drain the liquid and puree the solids, then recombine. I like the sweet onion flavor for this recipe.

Ingredients Nutrition


  1. Heat oil in a large saucepan, over medium heat; add sofrito (or onion) and cook until slightly softened, about 3 minutes.
  2. Add tomatoes and garlic and cook for 10 minutes; stir in white wine (or beer), and broth.
  3. Stir in the lentils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if using.
  4. Cover, reduce heat, and simmer until lentils are tender and flavors develop, about 40 minutes, stirring occasionally; if lentils dry out, add water.
  5. Stir in kidney beans and sugar (or Splenda) and cook for 10 minutes more.
  6. Season with salt, if desired, stir in pork to heat through.
  7. Serve over rice and corn.
Most Helpful

I had to use a lot of the more normal options listed here as the others are just not available in this country. I used pork mince, white wine, navy beans and a big dollop of mashed pumpkin as I cannot get pumpkin pie spice so got a great colour. This made a wonderful bowl of comfort food and smelled wonderful whilst cooking. Made for ZWT 9.

katew August 07, 2013