Conference turris::cooks

319.0. "Sancocho de Frijoles - Dominican Hot & Sour" by VIRTUE::RAVAN () Tue Aug 19 1986 14:47

Found this recipe in the "Weight Watchers New International Cookbook".
This particular recipe reminds me of Hot and Sour soup, but with a
Spanish flavor. It's from the Dominican Republic, with some
modifications - the original featured seven different types of meat,
and this only uses one. (There are additional modifications to reduce
the caloric content, but of course these can be disregarded if you
don't need to cut things that closely.) 

-b
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    Sancocho de Frijoles

    A spicy bean stew from the Dominican Republic. [Note: Ours came out
    more like soup, but very tasty anyway.] 

    8 oz. boneless pork shoulder, cut into 1-inch cubes
    1/2 c. chopped onion
    1/2 c. chopped green bell pepper
    1 T. seeded and minced jalapeno pepper
    4 garlic cloves, minced
    1 c. canned Italian tomatoes (with liquid);
	drain, seed, and chop tomatoes, reserving liquid
    2 T. white vinegar
    1 T. lime juice (no sugar added)
    1 quart water
    3/4 oz. sorted, uncooked pigeon peas
	[I didn't know what 'pigeon peas' were, so I used dried green
	peas. Anybody know if there's a difference?]
    3/4 oz. sorted, uncooked pink beans
	[The recipe didn't say to soak the beans, but they really
	should be.]
    3 packets instant chicken broth and seasoning mix
    1 T. minced fresh parsley
    1 T. minced fresh cilantro (Chinese parsley)
    1 bay leaf
    1/2 tsp. oregano leaves
    1/4 tsp. salt
    1/4 tsp. pepper
    6 oz. pared sweet potato, cut into 1/4-inch-thick slices

    On rack in broiling pan, broil pork 6 inches from heat source, turning
    once, until pork is rare; set aside. 

    Spray 3-quart saucepan with nonstick cooking spray and heat over medium
    heat; add onion, bell pepper, jalapeno pepper, and garlic and cook,
    stirring frequently, until vegetables are softened, 2 to 3 minutes. [If
    you're not doing Weight Watchers, you can saute these in oil instead.] 

    Add tomatoes with reserved liquid, vinegar, and lime juice and,
    stirring constantly, cook for 1 minute. 

    Add water, cooked pork, peas, beans, broth mix, parsley, cilantro, and
    seasonings; stir to combine. Reduce heat to low, cover pan, and let
    simmer, stirring occasionally, for 30 to 35 minutes. 

    Stir in sweet potato slices, cover, and continue cooking until potato,
    beans, and pork are tender, 20 to 25 minutes longer. Remove and discard
    bay leaf before serving. 

    Makes 4 servings.
    
    Each serving provides: 2 Protein Exchanges; 1/2 Bread Exchange; 1
    Vegetable Exchange; 10 calories Optional Exchange. 

    Per serving: 235 calories; 16 g protein; 8 g fat; 27 g carbohydrate;
    882 mg sodium; 42 mg cholesterol. [Note: we used low-sodium chicken
    broth mix, which should drop the sodium content quite a bit.]