- 8 cups chicken stock (or water)
- 1 pound dried red beans (soaked overnight)
- 1 medium Cubanelle pepper (halved and seeded)
- 2 bay leaves
- 2 tablespoons olive oil
- 4 ounces bacon (diced)
- 4 ounces ham (diced)
- 1 each red, green, and yellow bell pepper (finely chopped)
- 1 large white onion (finely chopped)
- 2 cloves of garlic (minced)
- 1/4 cup tomato paste
- 1 potato (peeled and diced)
- 1/2 pound West Indian pumpkin (peeled and diced)
- salt to taste
- 1/2 bunch cilantro (chopped)
2. Reduce the heat to low and partially cover the pot. Simmer over low heat until the beans are tender, for about 1 hour. Remove the pot from the heat.
3. Discard the Cubanelle pepper and bay leaves. Set the pot aside.
4. In a skillet, heat the olive oil. Sauté the bacon and ham for about 3 minutes.
5. Add the bell peppers, onions, and garlic. Cook until the onions are soft. Stir in the tomato paste to the mix.
6. Return the pot of beans to the heat. Add the cooked pepper mixture and the potato. Simmer over low heat for 15 minutes.
7. Add the pumpkin and cook until the pumpkin and potato pieces are tender, for about 10 minutes.
8. Season with salt. And simmer for another 5 minutes to blend the flavors. Add the cilantro before serving.
Serves: Makes 4 servings.
