Black Beans with Pork and Citrus Sauce

For the stew:

2 T. olive oil

1 lb. pork, cubed

2 cloves garlic, minced

1 small onion, chopped

1 large or 2 medium tomatoes, skinned and chopped

Salt and pepper to taste

3 cans (15 ounces each) black beans, rinsed and drained (use pintos if you prefer)

Beef broth or water as needed (at least a quart or two)

Hot cooked rice for serving

For the citrus sauce:

⅓ cup lemon juice

⅓ cup orange juice

½ tsp. cumin

1 tsp. basil

1 tsp. oregano

2 cloves garlic, minced

To make the stew: In a large, heavy pot, heat the oil and add the pork. Brown all sides and then add the garlic, onion, and tomatoes. Cook, stirring regularly, until the onion and garlic are aromatic. Add the rinsed beans, and enough broth or water to barely cover. Cover the pot with a lid and cook on low heat for several hours so the stew has a chance to thicken a bit. (Although you can eat it much sooner than that—say, after an hour of cooking time.)

To make citrus sauce: Combine all the ingredients in a jar with a tight-fitting lid. Shake hard. Sometimes the spices want to float on top, and the minced garlic likes to drop to the bottom, so I usually take a spoon and mix and scoop when I’m ready to use it.

To serve, place hot, cooked rice in the bottom of individual bowls. Add the stew, and then spoon some citrus sauce on top. Don’t be shy with the sauce, because it’s delicious!

Serves 4 to 6 or more, depending on how much broth and rice you use.