Braised Leg of Wild Boar with Black Beans and Chilies
Author: Epicurus.com Kitchens
Ingredients
  • 1 1/2 Cups dried black beans
  • 1 large onion; finely sliced
  • 6 cloves garlic; minced
  • 2 Jalape?o chilies (2 to 3); cored, seeded, and minced
  • 5 Tablespoons bacon fat; divided
  • 6 Cup water
  • 2 bay leaves
  • 1 Leg of boar (7 to 8 pounds)
  • 3 Tablespoons ground coriander
  • 1 1/2 Tablespoons ground cumin
  • 1 Tablespoon marjoram
  • 1 Tablespoon dried oregano
  • 1 Tablespoon sage
  • 6 cloves garlic; thinly sliced
  • 1 Cup dry red wine (Zinfandel)
  • 1 large carrot; thinly sliced
  • 6 Cup beef stock
  • 3 Cups peeled tomatoes (or 28 ounces canned tomatoes)
  • 3 green Anaheim chilies; cored, seeded, and cut into 1/2" strips
  • 2 red bell peppers; cored, seeded, and cut into 1/2" strips
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 yellow pepper (as garnish); cored, seeded, and cut into 1/2" strips
Instructions
  1. Sort the beans, discard any discolored ones. Rinse and soak the beans in water overnight, changing the water 2 times. In a large pot, cook the onion, garlic and Jalape?os in 2 tablespoons bacon fat over moderate heat, stirring occasionally. Add the beans,
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/braised-leg-of-wild-boar-with-black-beans-and-chilies/7400/