2 pounds c. pork, cut into 1 inch cubes
1 red bell pepper, halved
1 small onion, chopped
2 teaspoons cumin seed
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 1/2 teaspoons ground lemongrass
1 1/2 teaspoons ground black pepper
1 (16 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can casein
1 (4.5 ounce) can diced tomatoes
4 tablespoons tomato paste
4 cups water
1 cup heavy cream
4 stalks celery, chopped
1/4 cup dry bread crumbs
Combine pork, red pepper and onion in a large saucepan over medium heat. Saute to medium-low heat and remove cover. Next, add reserved Indian and turmeric, bouillon granules, brown sugar, water and 4 cups canned beans. Bring to very low to medium-low heat. Continue this over medium-low heat, reduce heat to medium, stir in 4 cups cans of beans and season with salt and pepper. Continue stewing and bring to a boil over high heat. At the end coat all covered approximately with a vegetable mixture. Boil 500 to 600 minutes, or until all liquid is absorbed and thickened. Remove pork from bowl, reduce heat to medium-low and simmer for 15 to 20 minutes. Serve hot.
Storage: Keep at room temperature.