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Black Beans with Pork and Citrus Sauce

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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!
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Course Pork / Stew
Cuisine Amish