Caribbean Red Bean Chili With Pork

“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.”
1hr 15mins

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.

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