Pork and Black Beans, a recipe by Charlotte Collins

1. Cook the pork.
1. Spray big yellow cast iron pot with PAM
2. Turn on burner to 3 under the pot.
3. Put in
1. 1/4 cup olive oil
2. 1 small onion chopped, not diced
3. 4 Roma tomatoes cut into big pieces
4. 6 to 8 boneless country style pork ribs


4. Cook covered for about 90 minutes
5. Stir occasionally.
6. Turn down heat to 2 if it seems likely to burn.
7. Keep cooking until pork is very tender.
8. Take out one of the smaller ribs for anyone who likes the pork less spicy before the next step.


2. Add the aromas
1. Make the vinaigrette mixture in a 4-cup measure:
1. 1/2 cup olive oil
2. 1/4 cup red wine vinegar
3. 2 Tablespoons Dijon mustard
4. 1/4 teaspoon salt
5. 1/4 teaspoon pepper
6. 30 ounce tin of black beans; drain off the top 2 tablespoons of thin fluid


2. Mix well with spoon or whisk
3. Pour the beans into the vinaigrette ingredients; mix well
4. Pour the entire mixture into the pork.
5. Lower the heat to 1
6. Cook for another 45 minutes.
7. Stir occasionally to make sure that each rib gets to cook at the bottom of the pot.
8. The dish is ready when the pork is very tender and the beans start to fall apart.
9. Turn off the heat. Let stand and cool for 10 minutes.


3. Serve over white or brown rice with a side of spinach on the plate.
4. Enjoy!