- 400 g (14 oz) dried black beans
- 410 g (15 oz) can chopped tomatoes
- 3 tablespoons tomato paste (concentrated purée)
- 1 onion, finely diced
- 5 cloves garlic, crushed
- 2 bay leaves
- 600 g (1 1/4 lb) pork belly or pork shoulder, cut into large chunks
- 1 chorizo sausage, cut into 6 chunks
- 1 ham hock
- coriander (cilantro) leaves, to garnish
- chopped orange segments, to serve (optional)
- Put the beans in a bowl, cover with plenty of cold water and leave to soak overnight. Drain well.
- Add the tomatoes and tomato paste to the slow cooker and mix to combine. Pour in 4 cups (1 litre) water, then stir in the onion, garlic and bay leaves. Add the pork, chorizo and ham hock. (If your slow cooker has a browning option, first brown the pork and chorizo in 2 tablespoons olive oil, then the onion and garlic, then add the other ingredients; browning will improve the final flavour.)
- Cover and cook on low for 8 hours. Season to taste if needed with salt and freshly ground black pepper. Garnish with coriander and serve with chopped orange segments if desired.
On the stove
Heat 2 tablespoons olive oil in a flameproof casserole dish. Brown the pork and chorizo, then remove to a plate. Sauté the onion and garlic over medium heat for 5 minutes, or until softened.
In the oven
Mix in the tomatoes and tomato paste, then pour in 6 cups (1.5 litres) water. Add the remaining ingredients, except the orange segments, and bring to a simmer.
Cover and cook over low heat on the stovetop or in a preheated 160°C (320°F/Gas 2–3) oven for 3 hours, or until beans are tender, checking the liquid from time to time and adding more as needed. Garnish with coriander and serve with chopped orange segments if desired.
If using a pressure cooker, follow the same method as for the slow cooker, browning the pork and chorizo and softening the onions in the pressure cooker in 2 tablespoons olive oil, without the lid on. Add the remaining ingredients and stir together. Cook under low pressure for 40 minutes and allow the pressure to release naturally.