To make the rice- In a small saucepan with a
lid, combine rice, 1 1/4 cups water and 1/4
teaspoon kosher salt. Place on high heat, and
bring to a boil. Cover, reduce heat to a
simmer, and cook until all liquid has been
absorbed and rice is tender, 35-40 minutes.
Prepare your mise en place- Thinly slice
peppers. Halve onion. Chop one half in 1/4-inch
dice (reserve half for another use). Peel and
mince garlic. Rinse and drain beans. Slice okra
into 1/4-inch slices on the diagonal. Chop
tomatoes into 1/4-inch pieces. Pick and finely
chop cilantro. Divide into two equal portions.
Juice one lime. Quarter remaining lime.
Heat a saute pan over medium-high heat. When
hot, add 1 teaspoon olive oil, peppers and
paprika. Cook 3 minutes, until peppers are
slightly wilted. To the peppers, add 1/2
teaspoon olive oil, cumin and half of the
chopped onion. Cook 3 minutes. Stir in garlic.
Add black beans and 2 cups water and stir. Stir
in okra. Cover, reduce heat to low and simmer
20 minutes.
Meanwhile, assemble salsa. Toss tomato,
remaining onion, half of cilantro and lime
juice in a small bowl.
When bean mixture has finished cooking, stir in
remaining cilantro. When rice has finished
cooking, fluff with fork.
Divide cooked rice between two plates. Serve
equal portions of the beans over the rice. Top
each serving with salsa and enjoy!
Season pork chops with total 1/4 tsp seasoned
salt. In a skillet over medium heat, add 1 tsp
olive oil. When the oil is shimmering add pork
chops, cook for 4 minutes without disturbing.
Flip and continue cooking for 3 minutes until
done. Transfer to a plate, let rest for 3
minutes. Cut into small pieces and add to the
stew prior to serving
Originally Submitted
8/28/2017
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