2 lbs dried black beans
1 baseball size onion, sliced
1 bulb of garlic, pealed and crushed
2 cups MOJO
4 bay leaves
1 lb salt pork
1 or more jalapeno peppers
combine all ingredients in a large pot, add the amount of liquid, stated on the bean packages, place in oven cook at 350, until beans are tender.
When beans are done,
take a pork but 2-3 lbs, cut into 1-2 inch cubes
place in a large skillet with
enough olive oil to keep the meat from sticking
2 bay leaves
1 cup of Mojo
1 bulb of garlic pealed and squashed with the side of a knife
brown the meat, then add the above ingredients and enough water to cover the meat and boil ’till the water is gone before the water has evaporated and meat is cooked taste a piece an salt and pepper to taste, when water keep turning the meat and scraping the bottom of the pan until the meat is brown and crispy
remove skillet from the heat and place the pork on a plate with a couple paper towels to drain.
for the rice
drain most of the grease from the skillet and leave the residue from the pork in the skillet
put the directed amount of water for 1 lb long grain white rice, in the dirty skillet with all the crumbs left over from the Cuban pork and bring to a boil
add 1 packet of Badia saffron (available in the ethnic section of the grocery store
add 1 lb long grain white rice simmer ’till rice is done.
Cubans eat allot of garlic, change according to taste.