Puerto Rican Rice and Beans - Frijoles Negras con Arroz

• 2 3 lbs (1.4 kg) pork roast trimmed of fat
• 5 lbs (2.3 kg). dried black beans
• 1 tbsp (15 ml) grapeseed oil
• 6 cloves of garlic, chopped
• 2 onions, medium sized, diced
• chicken Stock
• 1-2/3 cups (400 ml) basmati Rice
• 6 cups (1425 ml) water
• 1 clove garlic

1. Night before: Place black beans in a big pot or bowl, cover with water
2. and allow to soak over night.
3. After trimming pork of rind and fat, cut into bite size chunks.
4. Do not
5. discard bone.
6. Put the oil into a large pot or Dutch Oven.
7. Put pot on burner over medium heat.
8. Add pork, bone, garlic and onion.
9. Cook until meat is brown and aromatic.
10. Drain beans and add to pot.
11. Add enough chicken stock to fill pot, which should be about an inch over the beans.
12. Turn heat to low, and simmer for approx.
13. 4 hours, until beans are tender and liquid is thickened.
14. Prepare rice.
15. Put the rice and the garlic in the Rice Bowl portion of the rice steamer.
16. Add 2 cups (475 ml) of water to the rice bowl, and 4 cups (950 ml) of water to the reservoir.
17. Steam until done.
18. Serve in pasta bowls, beans over rice, with grated Cheddar on top if desired.
19. Delicioso, si?

pork, black beans, grapeseed oil, garlic, onions, chicken, basmati rice, water, clove garlic

Taken from online-cookbook.com/goto/cook/rpage/0006DD (may not work)