This recipe is a take on the food I love and grew up with. Rice, beans, pork. This typical dish was served almost every week in our household, and believe me, my brothers a I could not wait to sit down and eat this finger-licking-good meal. Thanks mom!!
- 2-3 Lbs pork loin, trimmed and tied with butcher’s twine.
- 1 Large Spanish onion, sliced.
- 3 Cloves of garlic (crushed).
- 1/2 Cup of Marsala wine (you can use any kind of wine).
- 1/3 Cup of balsamic vinegar.
- 1/3 Cup of chicken/veggie stock.
- Salt/pepper to taste.
Preheat oven to 380 degrees. Sprinkle the pork loin with salt and pepper, in a medium size dutch oven (you can use regular pot) add 1 table spoon of oil and heat at medium heat, brown pork loin, about 3-5 minutes per side. Remove and set aside. In the same pot, add the onions and garlic and cook for about 3-5 minutes, add the Marsala wine, balsamic vinegar and the stock and bring to a boil, then lower heat and simmer. Add the pork loin and cover and put in the oven and cook for 30 minutes or to your liking.
- 1 Can of bean (any bean you like).
- 1/2 roasted pepper thinly sliced.
- 1 clove of garlic (crushed).
- 1/2 lemon.
Combine the beans along with all ingredients(except lemon) in a medium size pot over medium heat, bring beans to boils and lower heat and simmer for 15-20 minutes, 5 minutes before done, squeeze the juice of the half lemon and stir, this will add a fresh and citrus flavor the beans.
Combine equal parts of rice and water( I used 2 cups of white rice)with a tbsp of olive oil and a pinch of salt in a rice cooker, cover and let cook till done.