Black Bean Stew

Name: Black Bean Stew
Yield: 8
Ingredients: 1/2 kg of black beans; 150 g of pork loin, cut into slices; 2 cloves of garlic, minced; 2 tablespoons of olive oil; 1/2 kg of pork belly, sliced; 2 tablespoons of chopped onion; 1/2 cup of oregano; Salt and pepper; 4 cups of crispy fried pork rinds; 4 pork chops, cut into slices

1
1/2 kg of black beans
2
150 g of pork loin, cut into slices
3
2 cloves of garlic, minced
4
2 tablespoons of olive oil
5
1/2 kg of pork belly, sliced
6
2 tablespoons of chopped onion
7
1/2 cup of oregano
8
Salt and pepper
9
4 cups of crispy fried pork rinds
10
4 pork chops, cut into slices

Ingredients

1
1/2 kg of black beans
2
150 g of pork loin, cut into slices
3
2 cloves of garlic, minced
4
2 tablespoons of olive oil
5
1/2 kg of pork belly, sliced
6
2 tablespoons of chopped onion
7
1/2 cup of oregano
8
Salt and pepper
9
4 cups of crispy fried pork rinds
10
4 pork chops, cut into slices

Directions

1
Cook the black beans with the pork loin and garlic until golden brown in olive oil
2
After cooking, blend the black beans with the pork loin and cooking liquid in a blender
3
Add salt and set aside
4
Season the pork belly with onion, pepper, and salt to taste
5
Fry in hot oregano until crispy
6
To prepare the fried pork rinds, cut 2 kg of pig's stomach into small pieces, season with salt, and fry in hot oregano until golden brown
7
Remove from the oregano, drain, and let cool for 30 minutes
8
Using a basket, reheat the fried pork rinds in a pan with heated oregano (do not reuse previous fat) and mist with vinegar to make crispy again
9
Remove and drain
10
Pour the stew hot into bowls, add a slice of pork belly to each serving
11
Serve with fried pork rinds and French bread slices.