On Line Cookbook

Puerto Rican Rice and Beans

Recipe Information
Black beans with pork and rice

Cathie MacDonald

Serves/Makes:An Army

  • 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
  • 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?
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.