MY IDEA OF PORK AND BEANS with YELLOW RICE and a TROPICAL SALAD

Contrary to the traditional dish, my pork and beans recipe is not sweet but super savory. To me, the perfect combination of beans and pork must always go with rice, in this case yellow saffron like. Finally, what’s better than a tropical salad with a simple vinaigrette and avocado. I am giving you the three recipes, so what are you waiting for? Make it!
 
Approximate Prep and Cooking Time: 40 minutes
Approximate Cost: $13.69 or $3.42 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4
 
​Ingredients for the Pork and Beans ($7.04)
1 lb. cubed pork ribs country style ($3.89)
1 tsp. Adobo (.20)
1 tbsp. EVOO (.35)
 
6 chopped garlic (.35)
1 tsp. EVOO (.30)
1 chopped onion (.40)
¼ cup chopped Cilantro (.25)
3 tbsp. tomato sauce (.25)
1 can red beans, drained and rinsed (.85)
1 Goya envelope Chicken Bouillon (.20)
½ cup water
 
Ingredients for the Yellow Rice ($1.65)
2 cups Rice ($1.15)
1 Goya envelope Sazón (.20)
1 tsp. Adobo (.20)
1 tsp. EVOO (.30)
3 cups of water
 
Ingredients for the Tropical Salad ($5.00)
2 cups mixed greens ($1.50)
2 Roma tomatoes (.50)
¼ cup Feta Cheese ($1.40)
1 tsp.  Red Wine vinegar (.15)
2 tsp. EVOO (.45)
½ tsp. Adobo
1 avocado ($1.00)
 
Directions

1. Clean and season the pork with Adobo and oil. Refrigerate.
2. In a saucepan, add 1 tsp. EVOO and sauté the 6 chopped garlic and the chopped onion.
3. Add 3 tbsp. tomato sauce, the chopped Cilantro, the can of red beans, (drained and rinsed), 1 Goya Chicken Bouillon envelope and ½ cup water. Cook in med low for 10 minutes.
4. Meantime, in a skillet, brown the pork in its own olive oil.
5. When browned, add the pork and the juices to the beans and cook for about 10 to 15 more minutes. If the stew dries a bit, add more water and adjust the salt with Adobo as needed.
6. To cook the rice, add the oil to a med size pot, sauté the 2 cups of rice for few minutes, add the Goya Sazón, Adobo and 3 cups of water.
7. Bring to a boil, reduce the heat to low, cover and cook for 15 minutes.
8. To make the salad, add the greens and cut tomatoes to a bowl.
9. Mix the red wine vinegar, olive oil and Adobo, whisk until blend and pour over the greens.
10. Slice the avocados and get ready to plate. Enjoy!