Black Beans and Smoked Pork

bbspCheck me out! Two recipes in a week! I’m on fire!!!

Fun day here is Central Maryland. It’s always a joy to get texts from a kid at school, followed by tearful phone calls. My Faithful Assistant was tagged a little hard in PE, and his bony knee collided with a wall. Off for an x-ray! So much for the meeting free, super productive day I had planned for work today!

Three and a half hours later, and no break (yay!), we were home. I managed to get some work done at home, but I felt the need for a cooking victory to make up for all the blech of the rest of the day.

I’ve had some smoked pork in the freezer, and thanks to the recent adventures of a friend who visited Costa Rica over the holidays, I had a craving for beans and rice (her son told me that was all they ate). So…

Black Beans with Smoked Pork
1 onion, chopped
2 or more cloves of crushed garlic
1 can Rotel
3 cups chopped smoked pork (or sausage or ham)
Cumin
Cayenne

1. Saute the onion and garlic in a little olive oil. I used my cast iron pan.
2. Add the Rotel, pork, and seasonings and cook on low for 30 minutes.
3. Serve over a bed of rice.

Did you notice this was prepared in one pan? Did you further notice that this was ready in just over 30 minutes? And did you even further notice that EVERYONE in my house LOVED THEIR DINNER?!?! Well, no, you wouldn’t know that because you aren’t in my house but I have four empty bowls to prove it.

Of course, you may not have leftover smoked pork in your freezer, but maybe you have leftover ham from the holidays, or some sausage, or some chicken or shrimp of some other such meat. That’s perfectly fine! So is no meat at all. I really liked throwing this all in one pan and having it ready fast. And once again, the well stocked pantry paid off, too.

So a day that started off a little rough has ended okay. Four full bellies and happy faces.

Enjoy!

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