Black beans with pork is one of the most complete and nutritious dishes on the Guatemalan table. The bean is a recurrently consumed staple in this region, and when accompanied by pork, it becomes even more ideal for the main course.
Its origins date back to ancient times, where basic ingredients like beans and pork were abundant and accessible.
For Guatemalan culture, this dish not only represents a feast for the palate but also a reflection of identity.
Black Beans with Pork
Ingredients
1 kilogram of Clean black beans
1 kilogram of Pork meat in pieces
½ kilogram of Pork backbone
1 tablespoon of Oil
4 Jalapeño peppers
3 Tomatoes
4 Medium-sized onions
4 Garlic cloves
2 cups of Rice
1 Bunch of cilantro
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious dish, first soak the black beans 2 hours in advance.
Step 2 : Then, drain and cook the beans with clean water until tender but not completely soft.
Step 3 : In a pressure cooker, combine the pork (pieces and backbone) with garlic and enough water.
Step 4 : Cook for 35-45 minutes or until the beans are done.
Step 5 : Once cooked, add salt and pepper to taste, one cup of cold water, and let it boil for about 15 more minutes.
Step 6 : Meanwhile, cook the rice without seasoning.
Step 7 : Add 2 cups of rice and 4 cups of water to a pot with a bit of salt, cook over medium heat covered until all water is absorbed and the rice is ready.
Step 8 : To make pico de gallo, finely chop the chili, tomato, and onion, add the cilantro leaves, season with salt, pepper, and a tablespoon of oil, and mix well.
Step 9 : To serve, place the pork and bean broth on a plate, add a large spoonful of rice, and top with pico de gallo.
Step 10 : Enjoy this delicious dish!
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