By: Market Chef Nettie Colón
- 1 pound of ‘Vermont’ dried beans from Bean Market*
- 4 Tablespoons Extra Virgin Olive Oil
- 1 onion, diced small*
- 1 Tablespoon of minced garlic*
- 2 Tablespoons of sherry vinegar
- ¼ cup of vegetable stock or more if needed (water can be used as well)
- 2-3 Tablespoons of fresh herbs*
- Salt & Pepper to taste
Mojo Roasted Pork
- 1⁄2 cup Pineapple Passion cold press juice from Zula Juice*
- 1⁄4 cup Cider Vinegar
- 1⁄2 cup olive oil
- 1 tsp. kosher salt
- 1⁄2 tsp. finely chopped fresh oregano*
- 1⁄4 tsp. ground cumin
- 1⁄8 tsp. dried oregano
- 12 cloves garlic*, chopped
- 2-3 pounds Boston Butt, Pork Butt or Pork Shoulder from Sunshine Harvest Farm*
- 4-8 cups cooked rice or other grain
*Sourced at the market!
Soak beans overnight with enough water to cover as they expand.
Next day, drain the beans and set aside. Bring a saucepan with water to a boil and add the beans. Cook until the beans are cooked but have firmness to them, be careful to not overcook them at this stage.
Once the beans are done, drain and lay out in a sheet pan to cool. In a sauce pan heat the olive oil to medium high heat, and add the onions & garlic. Cooked the mixture until it is translucent with a slight hint of color.
Add the beans and sauté for another 3 minutes making sure that the bean mixture does stick to the pan. Deglaze with the sherry vinegar and add vegetable stock (or water). Cook until desired consistency, season with salt and pepper, fresh herbs and any other spices that you would like depending on the dish that you are serving the beans with.
For the mojo: In a food processor, combine all ingredients (expert the pork and rice), and pulse until combined. Store in an airtight container and keep refrigerated for up to 3 days.
For the pork: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown. Remove pork from oven and let rest for 10 to 15 minutes. Slice or shred before serving.
Pour accumulated pork juices into a bowl and discard all except 1 cup. Whisk pork drippings into mojo and season to taste with salt.
For rice bowls, serve 4oz of pork and ½ cup of beans over ½ – 1 cup rice. Pour mojo over the top. Reserve any leftovers for sandwiches!