Entree: Madagascar – Northern Culinary Region – Henan-kisoa sy Tsaramaso (Northern Malagasy pork and bean stew simmered with tomatoes and aromatics)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 55 min

Additional 1 hr

Total 3 hrs 25 min

Ingredients

- 2 lb (900 g) bone-in pork shoulder, trimmed and cut into 1.5-inch (4 cm) pieces
- 1 1/2 cups (300 g) dried white beans (tsaramaso), soaked overnight and drained
- 2 tbsp (30 ml) peanut oil or vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) chicken stock or water
- 2 bay leaves
- 1 small hot pepper (bird's eye or Scotch bonnet), seeded and finely chopped (optional)
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 3 cups (600 g) cooked white rice, for serving

Instructions

1. Rinse drained soaked beans and place in a large pot with 2 cups (480 ml) water; bring to a simmer and cook gently until just tender, about 45–60 minutes. Drain and set aside.
2. Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Brown pork pieces in batches until well seared, 5–7 minutes per batch; transfer browned pork to a plate.
3. Add chopped onion to the pot and sauté until soft and translucent, 5–7 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
4. Add chopped tomatoes and tomato paste; cook, stirring, 3–4 minutes until tomatoes break down. Return pork to the pot and pour in chicken stock (enough to just cover the meat).
5. Add bay leaves and chopped hot pepper if using. Bring to a simmer, cover partially, and cook over low heat for 45 minutes.
6. Add the par-cooked beans to the pot, stir to combine, and continue to simmer uncovered 25–35 minutes until the pork is tender and beans are fully cooked and the sauce has thickened. Skim fat if desired.
7. Season with salt, pepper, and lime juice. Remove bay leaves, stir in chopped cilantro or parsley, and adjust seasoning.
8. Serve hot over steamed white rice.