Ingredients:
1 tbsp olive oil
1 lb 1¾ oz packaged red beans or green beans
3 red and ripe tomatoes
2 long onion sprigs
1 lb 1¾ oz chicharrón meat
2 tsp garlic paste
2 garlic cloves
3½ oz squash
1 small grated carrot
1 stalk of celery
1 tbsp oregano in crushed or powdered leaf
2 tbsp butter for the stew
2 tbsp soy sauce
2½ tbsp chopped Cilantro
Salt and pepper to taste
Instructions:
PREPARE BEANS: Wash beans and vegetables well.
Place beans in soup pot, covering with water. Bring to a boil until they soften.
Next add one onion stick, celery sprig, a clove of garlic, oregano, squash, and salt to taste.
Allow to boil until softened.
PREPARE CHICHARRON: Separately, fry diced chicharron in its own fat.
Set aside for serving.
PREPARE STEW: Next, prepare the stew. Chop remaining onion. Sauté in butter until soft.
Add minced garlic. Let cook and mix with onion.
Add chopped tomato. Mix with onion and garlic.
Let all ingredients cook until the texture is a stew.
MAKING THE CASSEROLE: When the beans are almost soft, add the stew, grated carrot, and 2 tablespoons of soy sauce.
Let mixture cook for another 5 minutes. By this point, squash should be completely smashed and the casserole should be thick.
FOR THICKEST PREPARATION: Remove garlic clove, celery stalk, onion stick. Do not discard. Place in blender. Add 2 cups of the soup, including the beans.
Blend. Mix this into the casserole.
Allow casserole to cook for 5 more minutes, adding salt and pepper to taste.
SERVE: Serve each dish with 2 tablespoons of diced pork rinds and a sprinkle of cilantro on top.
Your bean casserole is ready! Spicy, delicious, and ready to make your family’s heart happy.
