Portuguese Pork and Clams

Ingredients

• 2  bay leaves 
• 1 pound pork loin boneless cubed
• 15 ounce .5 can cannellini beans canned
• 18  clams 
• 3 tablespoons parsley fresh chopped for garnish
• 3 cloves garlic chopped
• 1 pinch ground pepper 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground pepper black
• 1 tablespoon olive oil 
• 1  onion sliced
• 1 teaspoon oregano dried
• 1 pound potatoes diced cooked
• 1 teaspoon salt 
• 1 cup white wine 

Equipment

• bowl
• frying pan

Directions

1. Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl.
2. Mix together.
3. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
4. Heat oil in a large skillet over medium heat.
5. Add onion and saute until soft.
6. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes.
7. Garnish with parsley and serve hot.