Brazilian Pork and Beans

This dish is Ahhh-mazing!! Seriously. Also, if you are in a time crunch most days, this would be good to fix one Saturday or Sunday, then freeze for meals later on or reheat for a quick meal later in the week. Anyways, this is my version of the recipe.

Recipe: Serves 8-10

8 cups water
2 tbsp oil
1.5 lb pork loin roast
1 lb bag of dried black beans (sorted and rinsed)
1 medium onion, diced
1 package soy chorizo (regular chorizo is fine, but i thought this worked better because it crumbled and became part of the sauce, adding a nice background flavor and richness)
6 slices bacon, cooked or uncooked
2 cloves garlic, minced
2 jalepenos, diced
2 cups long-grain rice, prepared per package directions
cilantro for garnish

In a large dutch oven, heat oil over medium-high heat and brown pork. Once pork in browned on all sides, add black beans, 1/2 of the onions, bacon, and chorizo. Pour all of the water over the pork and beans, bring to a boil and reduce heat to medium-low. Cook for 2 1/2 hours.

After 1 hour 45 minutes hours, heat a 10"-12" fry pan with a little oil, saute the rest of the onoins, jalapenos, and garlic. Once veggies are softened, add 1 1/2 cups of the cooked balck beans to the veggies and mash with a fork or potato masher. At this point, you can break the pork up into chunks if desired. (It will basically fall apart, think pulled pork, during the last 30 minutes of cooking.) Stir the bean mixture into the pork and continue cooking for 30 minutes. Once you add the bean mixture to the pork, start cooking the rice. Everything should be finishing up about the same time. Serve pork over the rice, garnish with cilantro and enjoy!!