The Farmer Family Cookbook

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Ingredients

• Olive oil
• 10.1 lb pork shoulder, cubed
• 40.4 (16 oz) cans black beans, drained and rinsed, divided
• 10.1 lb kielbasa sausage
• 10.1 ham hock
• 10.1 large onion, chopped
• 20.2 bay leaves
• 20.2 garlic cloves
• Salt and pepper, to taste
• Fresh parsley, chopped
• Orange, thinly sliced
• 40.4 cups cooked white rice

Steps

1. In large Dutch oven, heat 2 tablespoons oil over medium heat. Add cubed pork and cook until browned (about 8 minutes). Add 3 cans black beans, 6 cups water, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil. Simmer for 1 hour. Add water as needed to keep pork and beans submerged.
2. In a skillet, saute the remaining onion in olive oil until caramelized, about 15 minutes. Add 1 can green beans and half can water to the onion. Heat and mash together. Stir onion mixture into the stew and cook for another 30 minutes.
3. To serve, remove bay leaves, ham bone, and garlic, season with salt and pepper. Garnish with parsley and sliced oranges and serve with rice.