Description:

Black beans with pork and rice

Source:

Cathie MacDonald

Serves/Makes:An Army

Ingredients

• 2 3 lbs (1.4 kg) pork roast trimmed of fat
• 5 lbs (2.3 kg). dried black beans
• 1 tbsp (15 ml) grapeseed oil
• 6 cloves of garlic, chopped
• 2 onions, medium sized, diced
• chicken Stock
• 1-2/3 cups (400 ml) basmati Rice
• 6 cups (1425 ml) water
• 1 clove garlic

Preparation

• Night before: Place black beans in a big pot or bowl, cover with water
• and allow to soak over night.
• After trimming pork of rind and fat, cut into bite size chunks. Do not
• discard bone.
• Put the oil into a large pot or Dutch Oven.
• Put pot on burner over medium heat. Add pork, bone, garlic and onion.
• Cook until meat is brown and aromatic.
• Drain beans and add to pot.
• Add enough chicken stock to fill pot, which should be about an inch over the beans.
• Turn heat to low, and simmer for approx. 4 hours, until beans are tender and liquid is thickened.
• Prepare rice.
• Put the rice and the garlic in the Rice Bowl portion of the rice steamer.
• Add 2 cups (475 ml) of water to the rice bowl, and 4 cups (950 ml) of water to the reservoir.
• Steam until done.
• Serve in pasta bowls, beans over rice, with grated Cheddar on top if desired.
• Delicioso, si?

Comments

We had "frijoles con arroz" in Cuba. I assume its basically the same dish in Puerto Rico. I can't make a small amount of this... it just doesn't work.