Coast Cooking

In a pinch, canned beans will do — with a little help

Black beans and pork is classically Cuban and always delicious.
Black beans and pork is classically Cuban and always delicious. Special to the Sun Herald

I am not a fan of almost anything out of a can, but sometimes duty calls.

If you need a one-pot dish to feed a bunch of people in a hurry, here is a quick idea. Run to the grocery store and get as many cans of black beans as you need, stop by the deli and get a pound or two of roasted pork, then make sure you have a few yellow onions, lots of garlic, some chicken stock and cumin.

Now you’re ready.

Drain the beans and flush with water. Sauté the onions in oil, add lots of red pepper flakes and when the onions are tender add all the chopped garlic you can stand. Cook for three more minutes. Combine 1/3 of the beans, the onions and garlic, enough stock to cover and the pork that has been pulled and chopped. Season with cumin and simmer for 15 minutes. Add the remaining beans, mix well, taste and re-season as necessary. Serve piping hot and with a side of yellow rice.

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