Black Beans with Pork and Citrus Sauce
Equipment
Ingredients
For stew:
- 2 T. olive oil
- ½-1 lb. pork cubed
- 2 cloves garlic minced
- 1 small onion chopped
- 1 large or 2 medium tomatoes skinned and chopped
- salt and pepper to taste
- 3 15- ounce cans black beans rinsed and drained (you can use pintos if you prefer)
- beef broth or water as needed at least a quart
- hot cooked rice for serving
For citrus sauce:
- ⅓ cup lemon juice
- ⅓ cup orange juice
- ½ tsp. cumin
- 1 tsp. basil
- 1 tsp. oregano
- 2 cloves garlic minced
Instructions
To make the stew:
- In a large pot, heat the oil and add the pork.
- Brown all sides and then add the garlic, onion, tomatoes, rinsed beans, and enough broth or water to barely cover.
- Cover the pot with a lid and cook on low heat for several hours so the stew has a chance to thicken a bit. (Although you can eat it much sooner than that, say, after an hour of cook time. )
To make citrus sauce:
- Mix together all the ingredients in a jar with a tight-fitting lid.
- Shake hard.
- Sometimes the spices want to float on top and the minced garlic likes to drop to the bottom, so I usually take a spoon and mix and scoop when I’m ready to use it.
- To serve, place some hot cooked rice in the bottom of individual bowls.
- Add the stew and then spoon some citrus sauce on top.
- Don’t be shy with the sauce because it’s delicious!
