Bean stews are popular in Spanish and Cuban cuisines. Some of the main types are the red bean stew, black bean stew and the white bean stew. Beans are also popular in West African cuisine with the most popular type of beans being the black eye beans.
Beans provide a good source of protein and provide heartiness to a meal. We love a good bean stew, so we took Cuban-inspired bean stew and gave a West African twist to it, to satisfy that craving.
INGREDIENTS:
- Ham Hocks
- 3 Bay Leaves
- 1 Tbsp Cumin
- 2 Tbsp Oregano
- 1 Small Onion (Minced)
- Garlic (Pressed)
- 1 Can White Beans
- Olive Oil
- POKS Green Chili West African Seasoning
- Salt (To Taste)
RECIPE:
- Rinse the ham hocks and place in a pressure cooker with the cumin and bay leaves. Add enough water to cover the meat, and cook on high for 45 minutes.
- When the meat is cooked, remove the ham hocks, pull off all the meat, loosely chop it up, and set aside.
- In a frying pan, cook the minced onion until tender, add in the pressed garlic and cook for 30 minutes.
- Stir in POKS Green Chili Seasoning, oregano, beans and chopped meat.
- Pour the stew into the pressure cooker, and using the sauté feature, allow the soup to simmer for 10 minutes before serving.