Beans and Rice, with Pork and Greens

December 7, 2015

Beans and Rice, with Pork and Greens

Philippe Waterinckx, Tucson CSA

1 cup dry beans (pinto or black beans for example)
1 pound pork (ground pork or sliced fresh side)
1 or 2 bunches greens, chopped
1 onion, chopped
1 clove garlic, minced
1 dried chile, crushed
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste

Soak beans overnight, then drain.

Sauté the ground pork until browned. Add salt and pepper. If using sliced fresh side (aka sliced pork belly), cut the slices in strips, sauté as you would bacon bits and season with salt, pepper, herbs, mustard powder. Add 1/4 cup vinegar at the end and let evaporate.

Add onion and garlic and sauté for another few minutes until onions are cooked.

Place drained beans in pot. Add water until beans are just covered. Add meat mixture, and seasoning.  Cover, bring back to a boil and simmer for an hour.

Mix in chopped greens and cook for another 20 minutes.

Serve with rice.

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