Spicy Pork And Black Bean Chili

      Yield: 8 Servings

      1 lb black beans

  1 1/2 lb boneless lean pork --,Cubed

      5    garlic cloves --,Minced

      1 T  paprika

      2 t  cumin --,Ground

      1 cn tomatoes -- 28 oz,Chopped

      2 T  red wine vinegar

    1/3 c  parsley (or coriander --)

      1    chop

      1    black pepper -- freshly

      1    ground

      2 T  olive oil

      2    onions,large -- chopped

      4 t  chili powder -- (or more)

      2 t  oregano --,Dried

    1/2 t  chili pepper flakes

      2 c  chicken stock

      3    green peppers --,Diced

      1    salt

In a large pot, cover beans with water and bring to boil; cook for 2

minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid

and cover with 8 cups of cold water. Bring to a boil, reduce heat and

let simmer for about 1 1/2 hours or until beans are tender. Drain and

reserve. Meanwhile, heat oil in a large saucepan on high heat and

brown meat cubes on all sides. Remove from pan and set aside. Add

onions and garlic to pan; cook on medium heat until tender about 5

minutes. Add chili powder, paprika, oregano, cumin and chili pepper

flakes; cook, stirring for 1 minute. Return meat to pan along with

tomatoes, including juice, stock and vinegar. Bring to boil, let

simmer, partly covered, for 1 1/2 hours or until meat is tender. Add

beans and peppers; season with salt and pepper. Cover and cook 15

minutes more or until peppers are tender. Add chopped parsley or