Cuban Pork w Black Beans and Rice

By Gatorbek on January 23, 2008

(personal alterations in green) 

Ingredients

Black Beans

• 2 (15 1/2 ounce) cans black beans, NOT drained
• 1/4 cup white onions, finely diced
• 2 teaspoons cumin
• 2 tablespoons fresh oregano, chopped ( or sub 1 tsp dried if needed)
• 3 tablespoons fresh cilantro, chopped ( only fresh or frozen, not dried!)
• 2 fresh garlic cloves, minced
• 1 tablespoon fresh lime juice

Pork

• 1 lb pork, cut into 1 inch pieces (pork tenderloin)
• 2 tablespoons olive oil
• 1/4 cup flour
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Rice

• 1 teaspoon olive oil1/4 teaspoon cumin seeds1/2 teaspoon garlic salt or to taste1 teaspoon dehydrated onions1 c rice2 c water
  
  

Directions

1. Prepare rice by heating oil and cumin seeds until aromatic (about 2 minutes), add dehydrated onions and brown slightly (about 1 minute), add rice, garlic salt and water and simmer according to package directions.
2. To prepare the black beans, combine the first seven ingredients in a medium saucepan. Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
3. Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
4. Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
5. Add pork to bag and shake vigorously to coat.
6. Remove pork from bag and add to hot oil.
7. Brown on all sides, stirring until done.
8. Remove pork to a plate and turn off heat.
9. Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
10. To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
11. Top with pork and garnish with lime wedge and sprig of cilantro.