- Cooked red beans, along with the broth they were cooked in.
- 1 laurel leaf
- Half an onion, chopped
- 1 pepper, finely chopped
- 2 garlic cloves, crushed
- Black pepper
- Ground oregano
- 2 pork chops
- 2 bacon rashers (optional)
Cook the beans, putting the broth to one side.
Fry the onion, pepper and garlic together.
Add the broth to the fried vegetables in a large pot with a well-fitting lid.
Next, add the laurel leaf, one or two generous tablespoons of drained beans,
the chopped meat, and season with salt
(1/2 a tablespoon for every 2 cups of soup and rice). Once
it starts to boil, add the rice (it should be
rinsed beforehand), cover the pot and reduce the heat to a minimum. It is
extremely important not to take the lid off during the first 20 minutes.
Stir the mixture with a fork to make sure
the beans are soft and ready to eat. If not, leave
the pot half covered for a few more minutes. Some people
fry the bacon and pour the fat back in the mixture, while others
put it back in a dish with the raw bacon on top
and then cook it together au gratin.