BETA
Pork & Black Bean Pot
A quick black bean pot with tender pork, smoked paprika and bright orange wedges, served over rice.
50 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Pork tenderloin300 g
- Canned black beans drained300 g
- Onion120 g
- Garlic2 cloves
- Tomato180 g
- Long grain rice120 g
- Olive oil1.5 tbsp
- Smoked paprika1 tsp
- Bay leaves1 whole
- Orange1 whole
- Fresh parsley10 g
- Salt0.5 tsp
- Water500 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
No major allergens in the listed ingredients; check packaged products.
Method
Start the rice
Rinse rice and drain. Put in a small saucepan with 260 ml water and 0.125 tsp salt. Bring to a boil, cover and cook on low for 15–18 minutes, then rest covered off heat for 10 minutes.
Brown the pork
While the rice cooks and rests, trim silverskin from pork and cut into 2 cm cubes. Dice onion and tomato; mince garlic. Heat 1 tbsp oil in a wide saucepan over medium-high heat. Brown pork for 4 minutes and transfer to a bowl. Wash raw-meat equipment and hands.
Simmer the beans
Lower heat to medium, add remaining oil and onion and cook for 6 minutes. Add garlic and paprika for 30 seconds, then tomato, bay leaf, remaining 240 ml water and remaining salt. Rinse and drain beans, weigh 300 g, add to the pan and simmer for 12 minutes.
Finish the pork
Mash a few beans against the pan to thicken the broth. Return pork and its juices; simmer gently for 5–8 minutes until the thickest cubes reach 71°C (160°F). Remove the bay leaf.
Serve with orange
Peel orange and cut flesh into wedges, removing seeds. Chop parsley. Divide rice and the bean pot between bowls, scatter parsley over the top and serve orange alongside.
Tenderloin is deliberately added late; long simmering would dry out this lean cut.
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