Thursday, April 17, 2014

Mexican Beans And Rice

Bean and rice is often a side dish to many Mexican dishes, but this recipe is a meal, it is so hearty with chunks of smoked pork added to the beans and rice – it is a easy one pot meal that everyone will love.


  • ½ pound dry black beans
  • 2 tablespoons bacon fat
  • ½ cup diced onion
  • 1 small jalapeño stemmed, seeded and minced
  • ½ cup diced celery
  • 2 medium cloves of garlic minced
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 bay leaf
  • 1 small pork smoked shoulder, butt, ham hocks (1 pound or less) cut into four pieces, if you cannot fine smoked pork shoulder I would use ham hock, or pork butt or shoulder
  • 1 14-ounce can petite diced tomato or salsa 
  • 2 cups vegetable stock
  • 2 cups water
  • 1 cup long grain white rice
  • Scallions for garnish
  • Cilantro for garnish


  1. Soak beans overnight, uncovered and at room temperature in a sufficient amount of water to double the volume (1/2 pound of dry beans will yield one pound after being soaked overnight)In a medium to large Dutch oven, sauté the onions, pepper and celery in bacon fat over medium high heat for three minutes. Add garlic and cook for one more minute. Add all other ingredients except rice and garnishes. Bring to a boil and reduce to a simmer.Cook covered for 60 minutes or until beans are almost tender (larger black turtle beans may take more time than a smaller black pea bean so adjust liquid and time as needed). Remove the four pieces of smoked shoulder to a cutting board. Add rice to the pot, return cover and cook for 15 minutes then remove from heat and leave covered for 5 minutes.While rice is cooking and resting, cut smoked shoulder into small pieces and add to beans and rice once done. Garnish with scallions and cilantro. 


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