Chunky Cuban Black Bean

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By Aliza Green

Wednesday, February 20, 2008; 12:00 AM

Makes 3 quarts, about 10 servings

Heat 1/4 cup olive oil in the pot. Add 1 cup diced smoked pork butt (about 1/4 pound; may substitute Canadian bacon, smoked ham or smoked turkey), 1 medium diced onion and 2 crushed cloves garlic; cook until soft. Add 1 quart chicken broth, two 15-ounce cans black beans and their juices, one 15-ounce can refried pinto or black beans, one 28-ounce can diced tomatoes and their juices, 1 tablespoon ground cumin, 1 tablespoon sweet paprika, a pinch of ground cloves and 3 tablespoons sherry vinegar or red wine vinegar and bring to a boil, stirring often. Season with salt and black pepper and cook, stirring often, for 15 minutes. Garnish with chopped cilantro or flat-leaf parsley. Freezes well.