Recipe courtesy of Rocco DiSpirito
Spicy Chocolate Pork and Beans
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1116
- Total Fat
- 69
- Saturated Fat
- 22
- Carbohydrates
- 73
- Dietary Fiber
- 23
- Sugar
- 18
- Protein
- 57
- Cholesterol
- 162
- Sodium
- 1152
- Total: 2 hr 30 min
- Active: 55 min
Ingredients
4 pounds pork shoulder, diced
3 tablespoons olive oil
4 red onions, finely chopped
6 cloves garlic, crushed
1/4 cup plus 1 teaspoon smoked paprika
Six 14-ounce cans chopped tomatoes
Four 14-ounce cans black-eyed peas, drained and rinsed
2 cups coconut water
6 ounces dark chocolate
1/2 pound basmati rice, cooked
4 small avocados, sliced
1 bunch fresh cilantro, chopped
Directions
- Preheat the oven to 400 degrees F.
- Preheat an ovenproof saute pan with a lid over high heat.
- Working in batches, brown the pork on all sides in 2 tablespoons oil, then transfer to a bowl.
- Heat the remaining tablespoon oil in the pan, then cook the onions, about 5 minutes. Add the garlic and smoked paprika and cook for an additional 30 seconds.
- Add the chopped tomatoes, black-eyed peas, coconut water and the pork and bring to a simmer, stirring well. Cover and transfer to the oven. Bake, stirring occasionally, until pork is tender, about 1 1/2 hours.
- Stir in the chocolate until it has melted. Serve with the basmati rice, avocado slices and cilantro.