👨‍🍳 作り方

1. 1

   Drain and rinse the soaked kidney beans. Place them in a large pot with 6 cups of fresh water.

2. 2

   Add the cubed pork shoulder to the pot with the beans. Bring to a boil, then reduce heat, cover, and simmer for about 1.5 hours, or until the beans and pork are tender.

   💡 プロのコツ: Skim off any foam that rises to the surface during the first 30 minutes of simmering.
3. 3

   While the beans and pork are simmering, heat vegetable oil in a separate skillet over medium heat. Add chopped onion, bell pepper, and minced garlic. Sauté until softened, about 5-7 minutes.

4. 4

   Stir in the tomato paste, allspice berries, and bay leaf into the skillet. Cook for another minute until fragrant.

5. 5

   Add the sautéed vegetable mixture to the pot with the beans and pork. Stir well to combine.

6. 6

   Continue to simmer the stew, uncovered, for another hour, or until the beans are very tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.

   💡 プロのコツ: If the stew becomes too thick, add a little more water. If too thin, simmer uncovered for longer.
7. 7

   Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.