DUTCH BROWN BEANS AND RICE

Dutch Brown Beans and Rice image

Provided by Vickie Parks

Categories Pork

Time 45m

Number Of Ingredients 16

1/2 lb salt pork (or use 4 or 5 thick slices salt-cured bacon if you can't find salt pork)
1 medium onion, peeled and diced
1 medium red bell pepper, seeded and chopped
2 clove garlic, minced
1 large tomato, chopped
3 cups dutch brown beans (or 2 (15-oz) cans pinto beans, rinsed and drained)
1 cup water
1/4 cup tomato sauce
1 tsp ground ginger
1 tsp black pepper
1 tsp beef bouillon granules
1 bay leaf
1/4 cup fresh celery leaves
1 Tbsp granulated sugar
FOR SERVING
4 cups cooked white rice, for serving

Steps:

1. Sauté the salt pork in a skillet until soft and transparent. Add the onion, bell pepper and garlic to the skillet, and stir well. Add the tomato and cook about 3 minutes or until the tomato is soft. Add the beans, water, tomato sauce, ginger, pepper, beef bouillon and bay leaf. Bring to a brisk boil. Once it reaches a boil, reduce heat to low, and let simmer for 20 minutes. The pork tends to be salty, but you can add salt at this point, if preferred.
2. While the pork/bean mixture simmers, prepare the rice according to package directions.
3. After the pork/bean mixture simmers for 20 minutes, remove the bay leaf. Then stir in the sugar and celery leaves, and simmer for 5 more minutes.
4. Divide the rice among 4 large bowls or serving plates with high sides. Spoon the pork and bean mixture on top of the cooked rice, and serve immediately.