Recipe: Carnitas with Black Beans and Cilantro Lime Rice

Thank you to my friend Gina for providing these delicious recipes! Gina and I met at church and quickly became friends when we realized we were both on a journey towards healthy living. She’s also the friend I call when I have any kind of gardening question! We spent Sunday afternoon at their house after church a few months ago, and this is the meal she served. It was so yummy that I asked her to share it for the blog.

It’s a cold, rainy day here, and Bryan sleeps during the day since he’s on 3rd shift, so it’s quiet too. I wanted some comfort food, so I made the black beans for dinner. They’re simmering on the stove as I write this. They smell so good!

I only used 1 c. of dried beans (which is about 1/4 lb.). I did the fast soak method (see below) and they turned into 2.5 c. So, I basically used 1/4 of the recipe below. Also, I reduced the oil to about 1-2 Tbsp. Gina and her husband Chad created this recipe by experimenting until they matched the flavors of a dish she remembered from years ago.

Carnitas:  http://homesicktexan.blogspot.com/2008/07/carnitas-houston-style.html

Rice:  http://www.cooking-mexican-recipes.com/cilantro-lime-rice.html
Gina says, “For the rice, I do not use the lime zest.  It was just a little too much…lime.”

Gina’s Black Beans:

  1. “Start with 1 lb. dry black beans. Wash them, cover with 5 cups of water and then soak overnight OR bring to a boil, boil for 2 minutes, cover and let stand (without heat) for 1 hour. I did the “fast” method because I never think about it the night before.
  2. “Drain and rinse the beans and put them back into the pot. Add fresh water to 2 inches above the beans. Salt the water and bring it to a boil. Reduce heat and simmer until tender, anywhere from 40 minutes to an hour.
  3. “In a saute pan, heat 1 cup olive oil. Add 2 finely chopped onions, 12 finely chopped cloves garlic (yes, I said twelve), salt, pepper, 2 bay leaves, 2 teaspoons smoked paprika (not regular paprika, SMOKED), and some cumin. Saute for a few minutes and then cook it for about 10 minutes, stirring occasionally.
  4. “Drain 1-2 cups of beans (I started with 1 and it wasn’t enough, so I added more…) and add to the onion mixture. Mash the entire mixture thoroughly, so it’s like a paste. (I use a fork.)  Stir in 2-3 Tbsp. sugar and 1 tsp. dry oregano.
  5. “Add the onion mixture to the bean pot. Cover and simmer for an hour or more if it seems like they aren’t done.
  6. “Add 4 tsp. dry oregano and cook uncovered until the sauce thickens.”

¡Buen provecho y disfrutar del viaje! ~Melissa


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8 responses to “Recipe: Carnitas with Black Beans and Cilantro Lime Rice

  1. I made these today! I like to make 2 lbs. of beans at once and then I divide it into 2-3 cup portions to freeze and use as we want them over the next few weeks. Thanks for posting this!

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