Monday Means Red Beans and Rice

Sifting through recipe clippings, I came across this Cuban Red Beans and Pork. Sounded worth a try. But based on my experience, I am going to modify it for you. Either cook the beans ahead of time in a slow cooker or use canned. Just took too long on top of the stove. No one has time for that nonsense and it added nothing to the finished product other than frustration!

Cuban Red Beans and Pork

4 servings

4 cups water
1/2 lbs. dry beans, cooked in slow cooker (with 1 chopped onion and 1 bay leaf and water), or 2 cans, undrained
2 Tbl. oil
1/2 -1 1lb pork meat - I used pork chops, trimmed of fat and cut up
salt and pepper to taste
1 chopped onion
1/2 can of tomato sauce
2 carrots, sliced
1/4 cup chopped cilantro, more to taste
1 fresh squeezed lemon
2 minced garlic cloves
1/2 dried rosemary or several sprigs fresh
Hot cooked rice
hot sauce to taste

In large pot, heat oil over medium heat. Add pork that has been seasoned with salt and pepper. Cook until brown. Add onion until softened. Add tomato sauce, cilantro, lemon juice, garlic and rosemary. Stir. Add beans (remove bay leaf) and 1-2 cups liquid from either slow-cooked beans or water. Stir to mix well. Bring to a boil, then reduce heat to low, cover and simmer until meat is tender. Check often for sticking, adding more water if necessary. Serve with rice and hot sauce.