Ingredients
Scale
- 500 g of dried red beans (2 ½ cups)
- 300 g of chicharrón (fried pork belly), chopped (1 ½ cups)
- 2 liters of water (8 cups)
- 150 g of white onion, chopped (1 medium onion)
- 100 g of green bell pepper, chopped (¾ cup)
- 15 g of garlic, chopped (4 cloves)
- 100 g of ripe tomato, chopped (1 medium tomato)
- 30 ml of oil (2 tablespoons)
- 5 g of ground cumin (1 teaspoon) (optional)
- Salt, to taste
- 10 g of chopped cilantro (2 tablespoons) (optional)
- 1 unit of whole congo chili pepper (1 whole chili) (optional)
- Water for soaking