Black Beans with Canadian Bacon over Rice (my version)

This is the simplified, I- was- too- lazy- and- I- didn't- prepare- ahead- of- time- to- put- everything- in- the- crock-
pot version.

1. Meat:

I couldn't find canadian bacon without sodium nitrite in it, so I improvised by using the "carnitias" portion of the Carnitas Tacos, Pico de gallo, and Corn Tortillas recipe as follows:

• 3 lbs boneless pork loin, cut into 1-inch pieces (or buy pre-cut pork stew meat) **actually, I'm too lazy to even cut it up, I just shove the whole thing in the crock pot and go**.

• 3 large garlic cloves, minced

• 1–2 jalapeños, minced (optional)

• 1 tsp cumin

• 1 tsp sea salt

• 1/2 tsp pepper

• 2 TB olive oil

• 1/2 cup fresh orange juice

• 1/4 cup fresh lime juice

• 1 cup chicken stock

Add all ingredients to the crock pot and cook pork tenderloin for at least 4 hours (longer for extra tenderness).
2. Rice:

• 1/4 cup diced yellow onion

• 1 TB butter

• 2 cup jasmine rice

• 5 cups water

• 1/2 tsp sea salt

Sauté onion in the butter, stirring often for 2 minutes. Add the rice and stir to coat for another minute. Add the water and the salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until all water is absorbed. **or just throw saute'd onion with all other ingredients into rice cooker and cook per directions.**

3. Black beans:

• 1 can organic black beans (undrained)
  

• 2 T. organic chicken broth (more or less to desired consistency. You can skip this if the beans are already liquid enough)
  

• 1 small green pepper, chopped

• 1/2 small red pepper, chopped

• 3 cloves garlic, minced

• 1/2 to 1 jalapeno pepper, seeded and sliced

• 1/2 teaspoon ground cumin

Sauté green and red pepper, garlic, and jalapeno in butter or coconut oil for 5 minutes. Add the sautéed vegetables to the beans along with the cumin. Warm ingredients in a medium pot over medium-high heat. Stir occasionally.


Serve all ingredients over the rice. Also delicious with pico de gallo, fresh avocado, and olives.