CentMenu / Dinner · Lunch
Pork white bean rice pot
A small amount of pork shoulder flavors a generous pot of white beans.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) pork shoulder
- 1.59 lb (720 g) cooked white beans
- 8.47 oz (240 g) long-grain rice
- 14.11 oz (400 g) canned chopped tomatoes
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1¾ tsp (4 g) smoked paprika
- ½ tsp (3 g) salt
Let’s cook
Cut 1.06 lb (480 g) pork shoulder into small cubes; heat 1¾ tbsp (25 ml) sunflower oil in a pot over medium-high heat and brown for 8 minutes, turning.
Dice 1 onion and mince 2 garlic cloves; add and sauté over medium heat for 5 minutes, then stir in 1¾ tsp (4 g) smoked paprika, 14.11 oz (400 g) canned chopped tomatoes, ½ tsp (3 g) salt and water to cover.
Cover and simmer over low heat for 65–75 minutes, until the pork is tender; drain and rinse 1.59 lb (720 g) cooked white beans, add and simmer for 10 minutes.
Meanwhile, cook 8.47 oz (240 g) long-grain rice in a pot of boiling water over medium heat for 18 minutes, or as directed on the package; drain.
Serve the pork and beans over the rice.