Malawian-style Smoky Beans and Pork

Ingredients

In this adaptation of the Swedish dish "Bruna bönor och fläsk," we incorporate Malawian flavors and spices to create a distinct and flavorful dish. While the original dish uses traditional Swedish ingredients and spices, we replace them with Malawian spices such as smoked paprika, cayenne pepper, and ground coriander. Additionally, we use local Malawian pork and beans to enhance the authenticity of the dish. We alse have the original recipe for Bruna bönor och fläsk, so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 400g (14 oz) canned red kidney beans, drained and rinsed 400g (14 oz) canned red kidney beans, drained and rinsed
• 400g (14 oz) canned white beans, drained and rinsed 400g (14 oz) canned white beans, drained and rinsed
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides. Remove the pork from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the smoked paprika, cayenne pepper, and ground coriander to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned pork to the pot and add the drained and rinsed kidney beans, white beans, diced tomatoes, and chicken or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1-2 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Serve the Malawian-style Smoky Beans and Pork hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Pork shoulder — For a more tender result, marinate the pork shoulder in a mixture of spices and oil for a few hours before cooking.
• Smoked paprika — Use a good quality smoked paprika to enhance the smoky flavor of the dish.
• Canned beans — Rinse the canned beans thoroughly to remove excess sodium and starch.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper.
• Serve the dish with steamed rice or traditional Malawian nsima (maize porridge) for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Malawian-style Smoky Beans and Pork hot, accompanied by a side of steamed rice or nsima. Garnish with fresh cilantro for added freshness and flavor.

Presentation advice

Present the dish in a deep serving bowl, allowing the vibrant colors of the beans and pork to shine through. Sprinkle some fresh cilantro on top for an appealing touch.