Colombian-style pork and kidney bean stew

Ingredients

• 500 g of kidney beans
• 250 g of pork rind, chopped
• 250 g of ground pork
• 2 green plantains, peeled and cut into pieces
• 1 ripe plantain
• 240 ml of hogao (a Colombian tomato and onion-based sauce)
• 1 cup of grated carrot
• 100 g of peeled and chopped pumpkin
• salt
• cumin

Place the kidney beans in a bowl, cover them with water, and let them soak for about 8 hours.

Drain the beans, place them in a large pot, cover with plenty of water, add the pig’s skin and foot, and cook over low heat for about 2 hours and 30 minutes, or until the beans are tender.

Next, add the green plantains, salt, and cumin, mix well, and continue cooking for 30 minutes over medium heat.

Incorporate the hogao (leaving some aside), carrot, squash, and ripe plantain, mix with a wooden spoon, and continue cooking over low heat until everything is tender.

Finally, spoon the hogao over the beans and serve hot, with white rice if desired.