Name

Source Corinne (Micanopy, FL).

Ingredients

• 1 lb. dry black beans
• 1 tsp olive oil (for the pan)
• 1 cup chopped onions
• 2 Tbsp minced garlic
• 1/4 lb. ground pork
• 3 Tbsp chopped green pepper
• 2 Tbsp ground cumin
• 2 tsp dried oregano, or 1 1/2 Tbsp chopped fresh oregano
• 2 cups uncooked white rice (optional)

Directions

1. Rehydrate beans by soaking beans overnight. Drain off water.
2. Saute onions in olive oil in a large skillet over medium heat. Cook until translucent.
3. Add garlic and pork. Cook until browned.
4. Add green pepper, cumin, and oregano. Turn heat to medium-low and simmer for 10 minutes.
5. Mix beans and onion mixture in a slow-cooker. Add enough water to just cover the beans.
6. Cook 4-6 hours.
7. Server over white or yellow rice.

! Variation

1. Add rice to slow-cooker when adding the onion mixture. Add enough water to come 1 1/2 inches above the mixture. (The extra water is absorbed by the rice.)