Jack's Yummy Pinto Beans and Pork and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I needed more protein and fiber so Jack put this dish together. He cooked it on top of the stove, but would be a good Crock Pot dinner. 1 cup was ample for me along with a simple Cole slaw salad. Oh, so good! :) NOTE: To make it quicker, use canned beans but thoroughly drain and rinse first to eliminate as much salt as possible. Change up with different types of beans. Ingredients:
2 cups pinto beans, dried (see note) |
1/4 large white onion, diced |
10 g bacon, (1 slice) cooked crisp & crumbled |
4 1/2 oz pork chop, lean, boneless, cubed |
4 cloves garlic, chopped |
3/4 cup white rice |
6 cups water, adjusted as you cook |
Directions:
1. Soak beans overnight. Cover with water and bring to a rolling boil. Continue to simmer for approx. 3 hours. Adjust water as necessary throughout.
2. In a small frying pan, cooked diced onion until clear, add garlic and cook an additional minute. Add to beans.
3. Fry bacon until crisp, place on paper towel to drain and set aside.
4. In same pan, brown cubed pork. Crumble the bacon and add both to beans. Bring back to a simmer.
5. Add rice and continue to simmer an additional half hour until rice is done.
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