With a minor amount of the leftovers from the entire shoulder of pork posted earlier this week (see https://mealsimade.wordpress.com/2011/07/19/cuban-sunday-pork-shoulder/) we cooked up a stew.
The rice and the Black Beans all went in.
The beans were made by stewing down black beans with spices, stock and cajun seasonings. They have a similar-ish quality to refried beans, but more solid, spicy and flavoursome.
Then the pork meat, in all its juicy glory.
With some lime, parsley, soured cream and paprika on top this makes a killer meal – hot and spicy beans, meat that is falling apart, finished with freshness and zest.
And when you start making meal after meal out of the leftovers, you realise that quarter of a pig wasn’t so expensive after all…