–From Jeanie R.
These rich black beans have just a few ingredients, but the result is flavorful and delicious! Jeanie said she normally uses 4-5 slices of bacon to flavor her beans, but felt that real bacon bits or even jerky would be an acceptable shelf-stable substitute. I also found that Yoder’s, an Amish company based in Ohio, sells canned pork chunks containing just pork, salt and water. Their website boasts a 10-year shelf life! Definitely something to look into! –Mellyn
Yield: About 8 servings
- 1 lb black beans or 4 15-ounce cans or 2 home-canned quarts*
- 2 Tablespoons olive oil
- 1/4 cup dried onion
- 1/2 tsp garlic powder or 4 cloves crushed garlic
- Pork–about 1 lb**
- 2 Tablespoons vinegar
- 1/2 tsp crushed red pepper
- 2 bay leaves
- salt to taste
- black pepper to taste
- Soak beans overnight in a large container.
- Next morning, cook beans for 4-5 hours at low heat or until soft.
- In a large frying pan sauté olive oil, onion and garlic.
- Add meat, cooked beans and seasonings.
- Simmer over low heat at least 30 minutes.
- Serve over Brazilian Rice.
*I pressure can my black beans for convenience. Put 2 cups dried beans in a quart jar with 1 tsp salt, fill with water, leaving 1/2 inch head space and pressure cook at 10 lbs for 90 minutes.
** Other fresh options include leftover Sunday pork roast, leftover pork chops, or leftover pulled pork.
- 1/4 cup olive oil
- 1/4-1/2 tsp garlic powder or 3 cloves crushed garlic
- 3 cups rice
- 6 cups water
- Saute garlic in olive oil on medium heat.
- Add rice and stir for a few minutes.
- Add water and bring to a boil.
- Cover, reduce heat, and simmer for 15 minutes.
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