Best Cuban Black Beans With Pork Shanks Recipes

GATORBEK'S CUBAN PORK, BLACK BEANS, AND YELLOW RICE

Gatorbek's Cuban Pork, Black Beans, and Yellow Rice image

The cumin, lime, and cilantro combined with the kick of red pepper makes this a great, Cuban-style dish. Serve with some crusty bread, and you're good to go!

Provided by Gatorbek

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 (15 1/2 ounce) cans black beans, NOT drained
1/4 cup white onion, finely diced
2 teaspoons cumin
2 tablespoons fresh oregano, chopped (or sub 1 tsp dried if needed)
3 tablespoons fresh cilantro, chopped (only fresh or frozen, not dried!)
2 fresh garlic cloves, minced
1 tablespoon fresh lime juice
1 lb pork, cut into 1 inch pieces (I buy pre-cut stew pork)
3 tablespoons olive oil
1/4 cup flour
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
1 (16 ounce) package yellow rice (I prefer Vigo)

Steps:

Prepare yellow rice according to package directions.
To prepare the black beans, combine the first seven ingredients in a medium saucepan.
Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
Add pork to bag and shake vigorously to coat.
Remove pork from bag and add to hot oil.
Brown on all sides, stirring until done.
Remove pork to a plate and turn off heat to skillet.
Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
Top with pork and garnish with lime wedge and sprig of cilantro.
Serve with crusty bread.

CUBAN PORK TENDERLOIN

Cuban Pork Tenderloin image

Made with fresh citrus and spice, this delicious Cuban Pork Tenderloin is perfect with a zesty rice and black bean salad.

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 ½ pounds pork tenderloin, trimmed
¼ cup orange juice, fresh
¼ cup grapefruit juice, fresh
2 tablespoons cilantro, chopped
1 teaspoon cumin
1 teaspoon dried oregano
2 cloves garlic, finely chopped
½ teaspoon kosher salt
½ teaspoon red pepper flakes
1 cup long-grain rice
½ orange, grated zest
3 tablespoons orange juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons extra virgin olive oil
1 15-ounce can black beans, drained and rinsed
2 scallions, white and green parts, chopped
2 tablespoons cilantro, chopped

Steps:

Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145°F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
Rice and Black Bean Salad:
To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)