Pork-and-Red Bean Stew

The inspiration for this recipe came from that Louisiana classic—red beans and rice. The consistency of my dish is similar to a stew and I used shredded pork as well as sausage. Instead of rice, I served the dish over bulghur (just stir desired amount into an equal amount of boiling water; cover and let stand 5 minutes). Very hearty and tasty!

Pork-and-Red Bean Stew
1 lb. dried red kidney beans, rinsed and sorted

2 cups shredded pork

1 lb. smoked sausage (I use Conecuh brand.)

1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 tsp. salt
1 tsp. chile powder
1 tsp. black pepper
2 tsp. cumin

1. Place beans in a Dutch oven, and cover with 1 inch of water. Bring to a boil, and cook for 2 minutes. Remove from heat, cover, and let stand 1 hour. Drain beans, and return beans to Dutch oven.
2. Cover beans with 2 inches of water, and bring beans to a boil. Reduce heat to simmer, and cover. Cook, stirring occasionally, 2 hours.

3. Stir in pork and next 4 ingredients. Cover and cook, stirring occasionally, for 1 more hour. Stir in salt and remaining ingredients, and cook for 30 more minutes. Season with additional salt and pepper to taste.