Online Recipe Book

Black Beans with Crisp Pork and Orange

How to Cook Everything, Mark Bittman, c2008, page 419
2 - 3 servings
Prep info
40 min with cooked beans
Prep time
Not set
Cook time
40 minutes
Time required
40 minutes
Oven preheat
Mains - Misc
Latin American


  • 1/4 lb bacon (cut into pieces, or salt pork)
  • 1.5 c cooked black beans
  • 1/2 c bean liquid (or pork stock or water)
  • 1/2 T ground cumin
  • salt
  • pepper
  • 1 orange (well washed)
  • 1/4 lb sausage (cut into 1" pieces)
  • 100 g chopped pork loin
  • 1/2 c chopped onion
  • 1/3 c chopped bell pepper (preferably red or yellow)
  • 1 minced chile (optional)
  • 1/2 T minced garlic
  • 1/4 c pork stock
  • rice (for serving)
  • cilantro (for garnish)


Fry bacon or salt pork, rendering the fat.  

Remove meat to pot; add beans and their liquid in a large pot over medium heat; add the cumin and a good pinch of salt and pepper.  Bring to a boil, and adjust the heat so the mixture simmers.

Halve the orange.  Peel one half and add the peel to the beans, then divide the segments and set aside.  Squeeze the juice from the other half and set aside.

In the frying pan with the fat, brown sausage.  Remove with a slotted spoon and add to the simmering beans.  Brown pork loin; remove and add to the beans.  Cook the onion, pepper, and chiles, stirring occasionally, until the peppers soften, 8 - 10 minutes.  Add the garlic and cook, stirring, for 1 minute more.  Add this mixture to the beans.

Turn the heat under the skillet up to high and add the pork stock.  Cook for about 5 minutes, then add to the beans along with the reserved orange juice.  Taste and adjust the seasoning if necessary.  

Serve with rice, garnished with the reserved orange sections and cilantro.


SJ Note 27 Sept 2009: This was good!  Definitely a keeper.  Should try to remember to put in the cumin, salt, and pepper next time, though.  Oops.