Black Bean Stew with Pork Belly

Ingredients

• 1 lb pork belly
• 2 cans (15 oz each) black beans
• 1 medium onion
• 2 medium carrots
• 1 cup green beans
• 2 medium tomatoes
• 2 cloves garlic
• 1 cup rice

Instructions

1. 1

   Cut the 1 lb pork belly into 1-inch cubes. Heat a large pot over medium-high heat and add the pork belly, cooking until browned on all sides, about 8 minutes. Remove with a slotted spoon and set aside.

2. 2

   In the same pot, add the 1 chopped onion and 2 minced garlic cloves. Cook over medium heat until soft and fragrant, about 3 minutes.

3. 3

   Add the 2 sliced carrots and 2 chopped tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the carrots begin to soften.

4. 4

   Return the pork belly to the pot. Add the 2 cans of black beans (with their liquid) and 1 cup of water. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.

5. 5

   Stir in the 1 cup green beans and cook for another 10 minutes, until the green beans are tender and the stew has thickened slightly. Season with salt and pepper to taste.

6. 6

   While the stew simmers, cook the 1 cup rice according to package directions. Serve the stew over the hot rice.

Tools you’ll need

• large pot
• knife
• cutting board
• wooden spoon
• measuring cups
• measuring spoons

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