Saturday: pork and black beans

For this I started from a Bittman recipe for black beans with orange.

First I simmered some cubed (4-5cm) pork shoulder and bacon with cloves, bay leaves, and peppercorns until the pork was just about tender. I fished out the meat and set it aside. The liquid, along with orange zest, some fresh cloves, and bay leaf, became the cooking liquid for the pre-soaked black beans. To finish I browned the pork a bit, cooked onion, garlic, carrot, and long-green pepper in neutral oil, added beans, OJ, and some of the bean liquid.

We ate this with parboiled rice and a big green salad.

mmm, pork and beans. :-)