Thursday, November 3, 2011


Yesterday's post was Mojo Pork, and what goes with Mojo Pork?  Black beans and rice, that's what!  This is one of those things that has as many methods as there are cooks.  This just happens to be mine.  Jorge always said he didn't like them, and I decided that he had experienced some bland version, so I worked and reworked my version until I arrived at this.  He loved it! So there you are; no more revisions in the black beans category.  : )


2 c black beans

6 c water, divided

ham hock

1 Tbsp GOYA® Recaito

1 onion, chopped

3 cloves garlic, minced

3 Tbsp lime juice

GOYA® Adobo, to taste

1 1/2 tsp white vinegar

1 chorizo sausage, casing removed and sausage chopped

3 bay leaves

1/4 c alcaparrado

1/4 c orange juice
Soak beans in 2 c water for several hours, or overnight.. Drain and rinse. Place in slow cooker and cover with 4 c water. In a skillet ( I used the cast iron skillet I had just used to fry bacon for breakfast), cook ham hock on med heat , turning frequently, until it begins to sizzle. Remove and place in slow cooker. Put the Recaito, onion, and garlic into the skillet and cook on low for 3 minutes, stirring frequently. Pour into slow cooker over beans. Add remaining ingredients and cook on low 8-9 hours. Serve with white rice.

Mojo Pork, Black Beans, White Rice, and Tostones


Until next time, Happy Cooking!  : )

"The road to success is always under construction" - Lily Tomlin


Very Good Recipes - Kingdom of Puerto Rican Recipes

Very Good Recipes-Kingdom of Slow Cooker Recipes

TAGS: Puerto Rican Slow Cooker



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