Puerto Rican Rice and Beans

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Puerto Rican Rice and Beans

Recipe Information
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.

Recipe Information

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.