Black Bean Stew with Pork Belly

Step 1

Cut the 1 lb pork belly into 1-inch cubes. Heat a large pot over medium-high heat and add the pork belly, cooking until browned on all sides, about 8 minutes. Remove with a slotted spoon and set aside.

Step 2

In the same pot, add the 1 chopped onion and 2 minced garlic cloves. Cook over medium heat until soft and fragrant, about 3 minutes.

Step 3

Add the 2 sliced carrots and 2 chopped tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the carrots begin to soften.

Step 4

Return the pork belly to the pot. Add the 2 cans of black beans (with their liquid) and 1 cup of water. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.

Step 5

Stir in the 1 cup green beans and cook for another 10 minutes, until the green beans are tender and the stew has thickened slightly. Season with salt and pepper to taste.

Step 6

While the stew simmers, cook the 1 cup rice according to package directions. Serve the stew over the hot rice.