Rice, beans, and pork recipe
Rice, beans, and Pork:
Shopping List:
1 bunch of cilantro
2 celery stalks
6 green onions (you only need the stems)
whole garlic
1 green pepper
1 Spanish onion
1 can tomato paste
Rice (I use the Safeway brand)
1 (big) can Romano beans
1 big pckg Pork Shoulder Blade Steak (2-3 medium size steaks)
Apple Cider Vinegar or Garlic Vinegar (if using G. vinegar, do not put garlic cloves in)
The night before, make the sausson:
Chop up the cilantro, celery, green stems of the onions, 4 cloves of garlic, and green pepper. Put in a little jar and cover with vinegar (apple cider or garlic vinegar tastes best). This jar will stay good for up to 6 months because of the vinegar, it preserves it.
The day of, total prep time is about 45 minutes.
The rice...
For 2 people, I usually make 1.25 cups of uncooked rice. This means that you double that amount in water. Pour 2.5 cups water, and maybe .25 cups of oil (I never measure, it's whatever looks good) into a pot. When it starts boiling, add a fair bit of salt (wait until it starts boiling, because otherwise, it ruins the pot...salt to taste, you don't want too much) and your rice. Boil hard for about 10 minutes, stirring occasionally, then decrease temp so the burner is on about medium or a little less (I put it on 4). Cook for about another 30 minutes, stirring occasionally, until all the water is gone and rice isn't too sticky. Cover with plastic to keep from getting dry.
The beans...
Cover the bottom of the pot with oil, not too too much. Add a little Spanish onion, chopped in small pieces (maybe 2 thin slices off the middle of the onion). Add about a tablespoon and a half of sousson, and a heaping tablespoon of tomato paste. Let simmer, add a can of Romano beans and half can of water. Cook on medium until beans are soft.
The pork...
Cover the bottom of big pot with oil. Probably about .25 cup of oil, I never measure anything, whatever looks good! Add 1 tablespoon of white sugar. Wait until sugar is brown (burned) until you add anything else. The purpose for this is that it makes the meat very tender. Add a little more Spanish onion than you did for the beans. Add about 2.5 tablespoons of sousson, and 1.5-2 tablespoons of tomato paste. Let simmer for a little while, let everything mix into the oil. Add chopped up pork, keep mixing well, and cook for about 30 minutes, or until done.
Okay, that was a lot of typing, and made for a long message. If you want the other recipes, just e-mail me. I'll put them into a word document and send them to you.
