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Black Beans and Rice with Roast Pork
Main Dish |
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l Loin of Pork - about 4 lbs.
boned and rolled
3 or 4 garlic cloves
about 2 tsp. rosemary
about 8 bay leaves
Put in a chopper and chop garlic, rosemary and bay leaves together.
Black Beans:
2 large cans (28 oz.) black beans
l/3 cup vinegar
l/2 tsp. oregano
3 garlic cloves - minced
l green bell pepper - sliced thin
salt and pepper to taste
Rice:
2 cups uncooked long grained white rice - cook according to package directions.
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Pork:
1. Wash meat and cut small slits all over and stuff slits with the rosemary, garlic and bay leaves that have been ground up.
2. Roast in 350 degree oven, uncovered about 2 hrs. (30 min. per lb. of meat)
Black Beans:
While meat is roasting - make the beans.
Just open the cans and add all the ingredients and let simmer for about one hour (low heat).
Serve the beans over the cooked, white rice alongside the pork.
A mixed green salad is a nice addition to this wonderful meal.
It was taught to me by my Mother-in-law who learned this dish from a Cuban friend many, many years ago. Delicious. Enjoy!
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Preparation Time: half hour |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Betty
New Jersey
United States |
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| This recipe has been viewed 6740 times. |
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