Pico Pork Bean Bowl

Ingredients:

1 pound dried black beans

1 tsp baking soda

2 Bay leaves 

1 Tbsp Cumin

1 Onion

6 Garlic cloves

1 tsp Chili powder

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2 cups brown rice

4 c water 

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6-8 pork loin chops

Salt and pepper to taste

1 Tbsp algae, avocado, or coconut oil

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2 - 10 oz containers of prepared and refrigerated pico de gallo

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Cilantro, chopped

Lime, quartered

Avocados, sliced

Plain Greek Yogurt (optional)

Directions:

1. Place dried beans in a crockpot, cover with enough water that it reaches 3 inches over the beans, add 1 teaspoon of baking soda, and let sit overnight.

2. In the morning, peel the onion and the garlic and half the onion.  Reserve 4 cups of the soaking water and discard the rest. Return the 4 cups of cooking water to the crock pot and add the onion halves, the whole garlic bulbs, bay leaves, cumin, and chili powder. (If the beans are not fully covered in water, add enough so that they are completely submerged). Turn on low and cook for 7-8 hours, or until the beans are tender.  

3. Season the pork chops with salt and pepper.  Heat oil on med-high heat, and sear both sides of pork chops for 1-2 minutes.  Add to the beans for the last hour of cooking time.

4. Cook the brown rice in 4 cups of water or per package directions.  (Common directions: Bring rice and water to a boil in a pot. Cover and reduce to a simmer, cooking for 25-35 minutes.  Begin checking rice at 20 min. Once water is no longer visible, remove from heat to finish absorbing with the lid on.)

5. Once beans and pork chops are cooked, remove the bay leaves, garlic, and onion chunks.  Add the rice and pico de gallo to the crock pot and stir. Let it sit a few more minutes until it is warm.  Salt and pepper to taste. (I always use sea salt, so amounts can differ)

6. Top with a dollop of plain greek yogurt if desired, and serve with lime slices and chopped cilantro.