Pork with Black Beans
- 30 min
- 4 people
- 12 oz Tulip Jamonilla®
- 10,5 oz canned black beans
- 4 cloves garlic
- 1 onion
- 1 green bell pepper
- 2 bay leaves
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tbsp white vinegar
- Fresh cilantro
- Freshly ground pepper
- Dice the Jamonilla® and green bell pepper, mince the garlic and chop the onion and fresh cilantro.
- Add oil to a medium-sized pan over medium heat.
- Add onion and bell pepper. Cook until softened (approximately 5-8 minutes).
- Stir in garlic and sauté for 30 seconds. Season with salt and cumin.
- Add the Jamonilla® and the bay leaves. Cook for 5 minutes.
- Combine the black beans (use the liquid from the can as well). Season with oregano, cilantro, salt, and freshly ground pepper.
- Reduce the heat to bring it to a simmer. Cook for 5 minutes, stirring occasionally.
- Add the vinegar and stir.
- Serve the dish hot with freshly baked bread for dipping.
Black beans are very flavorful, and they are loaded with fiber, antioxidants, and low-fat protein. Serve the pork with black beans on its own or as a tasty side to other Mexican dishes such as enchiladas or burritos. Another great tip is to use the dish as a filling for tacos or tortillas.
Food preparation makes the busy weeknights easier. Therefore, you might as well double the recipe, and make some extra for the freezer. This dish will last 2 weeks in the freezer.
When you want to eat the dish: Place the pork with black beans in the fridge overnight and reheat it on the stovetop the next day.