mas por favor!

One of my favorite Guatemalan dishes is this white bean stew. I LOVE it! Every time my grandma made it for us I would always ask for seconds, “mas por favor abuelita” I would say. I enjoy the color of the stew…a beautiful burnt orange color that compliments the soft white of the floating beans; and the smell of the fresh culantro (cilantro as we call it in Guate) mixed with the comino that floats to my nose is intoxicating to say the least. I love the combination of all the flavors and the warmness of the stew. This is a perfect dish for me.

When I began exploring in the kitchen I asked my mom for the recipe of this unforgettable dish. It is pretty simple to make and does not require much attention at all. Yet, every time I make it I stand next to the stove inhaling the aroma to ensure that the flavor is just right. Like any recipe learnt from my family, the exact quantities are unknown. You cook with your five senses; somehow the dish always comes out right. This time around I tried measuring every ingredient and it was certainly challenging but I think I got it down. I still recommend tasting it and adjusting the salt and the cumin to get the right balance once it is done cooking…how do you know you have reached it, well…the stew just tastes right.

I have to mention that this is one of Tony’s favorite dishes; he enjoys the flavors as much as I do. I can’t wait for Gabe to try it and I hope that one day he too asks for “mas por favor!”

Guatemalan White Bean Stew

1 lb white beans 

1½ lb of pork shoulder (best flavor with bone)*

6 cups water

4 tomatoes, sliced into four pieces 

1 yellow onion , slices into 4 pieces

1 red bell pepper, sliced into 4 pieces 

2 garlic cloves 

1 tablespoons cumin 

¼ cup of chopped cilantro
2 ½ teaspoons salt

Spread beans in a single layer on a large sheet tray; pick through to remove and discard any small stones or debris and then rinse well. 

Soak the beans using one of these two methods: 
Traditional soaking method: In a large bowl, cover beans by 3 inches with cold water, cover and set aside at room temperature for 8 hours or overnight. 

Quick soaking method: In a large pot, cover beans by 3 inches with cold water, cover and bring to a boil. Boil for 1 minute, remove pot from heat and set aside, covered, for 1 hour. 

Drain soaked beans and transfer to a large pot and add 2 cups of water. Blend 2 tomatoes, half the onion, half the bell pepper and one garlic clove with 2 cups of water, add to the pot. Repeat with remaining 2 cups of water. Add salt, stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Add meat and cumin and stir well. Bring back to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally to blend the flavors.  Taste beans to ensure they are fully cooked. Add more salt and/or cumin if needed. Once fully cooked add cilantro and stir.

Serve stew with warm corn tortillas and be careful not to burn your tongue!

Cook's tip: You can use beef as a substitute for pork. I have made this dish with oxtail as well.