Thursday, August 01, 2013

Pork with Black Beans and Rice

Cooking beans from scratch takes a little planning ahead but the end result is so superior to canned beans that it is worth the effort.  Here I paired beans with rice and grilled pork for a delicious and easy dinner.  This combo would also be terrific wrapped up in a tortilla with some salsa and sour cream.

Black Beans
1 pound black beans
1 small onion, diced
1/2 green and or red pepper, diced
1 clove garlic, minced
1/2 jalapeño, diced
1 1/2 quarts water or chicken stock
1 bay leaf
1 teaspoon cumin
salt and pepper

Soak the beans overnight in 6-8 cups of water.  Drain the beans and set aside.  In a pot heat a tablespoon of olive oil and add the onion and peppers.  Sauté for 4-5 minutes or until they begin to soften.  Add all remaining ingredients and bring to a boil and then reduce to a simmer for at least 2 hours, check occasionally and add more water if the beans seem dry.   Remove bay leaf when the beans are tender.  Check and season with salt and pepper. Using a potato masher, lightly crush the beans, if desired.

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