Puerto Rican Pork and Beans

Ingredients:Puerto Rican Pork and Beans
• 1 tablespoon olive oil
2 lb country-style pork loin spareribs
• 7 cups cold water
• 1 medium carrot, peeled and cut into 1/2-inch cubes
• 2 medium onions, cut into 1/2-inch cubes
• 6 garlic cloves, crushed and chopped
• 3 bay leaves
• 1 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 1/2 cups dried red kidney beans, picked over and washed
• 1 bunch cilantro, leaves chopped, stems discarded
• Tabasco sauce

Directions:
• Heat the oil in a large heavy saucepan.
• When it is hot, add the pork in one layer and brown over high heat for about 15 minutes, turning it occasionally, until it is brown on all sides.
• Add all the remaining ingredients except the cilantro leaves and Tabasco.
• Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 2 1/2 hours, until the meat is tender and the beans soft.
• Divide among four individual plates, sprinkle with the chopped cilantro, and serve with Tabasco.

 

Cajun Swai with Red Beans and Rice

Ingredients:Cajun Swai with Red Beans and Rice
• 1 lb swiai  filet
• 2 teaspoons Creole or Cajun seasoning
• 2 cups cooked long grain rice
• 1 (15 oz) can red beans, rinsed and drained
• 2 lemons
• 2 TB spoons butter, melted

Directions:
• Rinse fish; pat dry.
• Cut each fillet in half crosswise.
• Sprinkle swai fillet with 1 teaspoon of the creole seasoning.
• Heat 12-inch heavy nonstick skillet over medium-high heat.
• Add fish, cook 4 minutes; turn.
• Cook 2 to 4 minutes more or until fish flakes when tested with fork.
• Meanwhile, in large microwave-safe bowl, combine rice, beans, and remaining 1 teaspoon seasoning.
• Cover and micro-cook on high  for 2 minutes or until heated through, stirring twice.
• Finely shred 2 teaspoons peel from one lemon; cut other lemon into wedges.
• Serve fish with rice and beans. Drizzle melted butter over top; sprinkle lemon peel. Pass lemon wedges.

Refried Beans

What you need:
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1 3/4 teaspoons fresh ground black pepper • 1/8 teaspoon ground cumin, optional
• 9 cups water

What you do:
• Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.
• Pour in the water and stir to combine.
• Cook on High for 8 hours, adding more water as needed.
• Once the beans have cooked, strain them, and reserve the liquid.
• Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.