White rice with beans and pork - Yalena Triana
Ingredients (for 4 people):
- 200 g black beans
- 200 g white rice (rinsed)
- 1 clove garlic
- 1 large onion
- Salt and pepper
- ½ tsp cumin
- 2 bay leaves
- 2 limes
- 4 pork steak or pork oysters
- 2 tbsp pork fat
- 2 tomatoes
- 1 avocado
- 1 small red onion
- 1 bunch of coriander
- 2 plantains (bananas)
- Butter or olive oil, for frying
1. Put the black beans and the bay leaves in a pan with salted water and boil until soft (approx.. 30 min). Drain. Melt the pork fat and fry the sliced onion and chopped garlic in it, add the drained black beans.
2. Add the rice and top up with water until the rice is submerged. Add the cumin and a little salt and cook for 15 minutes, adding water as necessary.
3. Marinate the meat in lime juice, pepper, garlic and salt for 15 minutes, then fry in butter or olive oil.
4. Make a salad with the tomatoes, avocado and red onion. Drizzle with a little lime juice and oil, season with salt and pepper. Fry the bananas until golden brown on both sides.
5. Serve the black bean rice with the pork, tomato-avocado salad and fried banana. Garnish with a sprig of coriander.
Pigs remind our Cuban colleague Yalena of her childhood. Her grandparents bred pigs, which were slaughtered on special days. She has lively memories of the great moments when the entire family helped heat water, shave, cut, and parcel out the meat on the last day of the year – to subsequently enjoy it with her friends and family, accompanied by a glass of rum, plenty of music and some lively dancing. When the days start getting shorter in our country, Yalena always prepares this dish to conjure up a taste of Cuban warmth.