Caribbean Red Bean Stew with Pork

We are regulars at Sur La Table, the culinary boutique and are easily recognized by the staff in all of the local stores in Portland. On a recent trip we discovered the 1997 Edition Joy of Cooking in the sale section. With a cookbook collection well over 120 now, you wouldn't think we'd get so excited about another one. The 1997 version has so many updated favorites and we've had a great time drooling through each section. Here is a very well balanced stew full of life and flavor. Perfect in the spring when you need a taste of summer. We served it with coconut rice. Pair it with any of your favorite rum cocktails.

2 cans red kidney, pinto or small red beans (or 1 1/2 cups dried).

Combine in a large saucepan with:
8 cups water
1 small onion
1 leafy celery top
1 bay leaf
1 clove garlic, peeled
1 cinnamon stick

Bring to a boil. Reduce the head and simmer, covered for 20 minutes. (1 hour or until tender if dried beans). Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and seasonings.

Heat in a large saucepan over medium heat:
1 pound trimmed boneless pork, cut into 1 inch cubes

Add:
1 large onion cut into 1/2 inch cubes
1 green bell pepper, cut into 1 inch cubes
2 cups 1 inch cubes peeled sweet potato
1 tablespoon coarsely chopped garlic
1 teaspoon salt

Cook, stirring until the onions are golden, 12-15 minutes.

Add:
2 teaspoons hot paprika (or sweet paprika with a pinch of cayenne)

Stir to blend. Add the cooked beans and the reserved cooking liquid. Bring to a boil. Reduce the heat and simmer, uncovered, until the pork is tender and the stew is thick, about 1 hour. Serve hot.