Ingredients
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2 (15 1/2 ounce) cans black beans, NOT drained
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1/4 cup white onion, finely diced
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2 teaspoons cumin
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2 tablespoons fresh oregano, chopped (or sub 1 tsp dried if needed)
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3 tablespoons fresh cilantro, chopped (only fresh or frozen, not dried!)
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2 fresh garlic cloves, minced
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1 tablespoon fresh lime juice
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1 lb pork, cut into 1 inch pieces (I buy pre-cut stew pork)
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3 tablespoons olive oil
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1/4 cup flour
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2 teaspoons cumin
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1 teaspoon dried oregano
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1/4 teaspoon cayenne pepper (to taste)
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1 teaspoon onion powder
Instructions
- Prepare yellow rice according to package directions.
- 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.
- Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
- Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
- Add pork to bag and shake vigorously to coat.
- Remove pork from bag and add to hot oil.
- Brown on all sides, stirring until done.
- Remove pork to a plate and turn off heat to skillet.
- Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
- To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
- Top with pork and garnish with lime wedge and sprig of cilantro.
- Serve with crusty bread.