Monday, February 19, 2007

Jerked Pork with Bean Ragu

The pork was rubbed with a com-mercial jerk mixture and allowed to marinate for several hours. For the beans, we mixed 1/3C of dry black beans, pinto beans, great northern beans, and kidney beans. They were boiled for about 2 hrs. or until the beans are tender. While the beans are cooking, saute a diced small onion and 3 cloves of minced garlic in 2T of olive oil; add 1/2t of thyme, corriander, and cumin. Add a can of diced tomatoes and simmer until the beans are ready. Drain the beans and add them to the tomato mixture. We served this nicely spiced pork dish with a green salad.



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