Soft Pork Tacos With Spicy Black Beans

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Food & wine. April 2007. I will use canned beans when i make this.

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Steps

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Prepare the beans: in a large saucepan , cover the beans with 2 inches of water and bring to a boil.

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Simmer over low heat for 1 hour , stirring occasionally.

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In a medium skillet , heat the vegetable oil.

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Add the onion , garlic and jalapeo and cook over moderate heat until softened , about 7 minutes.

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Add to the beans , along with the tomato , oregano and enough water to cover.

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Season with salt and pepper and simmer until the beans are tender , about 2 hours longer , replenishing the water if necessary.

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Meanwhile , cook the pork: preheat the oven to 300.

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In a small enameled cast-iron casserole , combine the broth with the garlic , onion , habanero and serrano chiles , bay leaf , cumin and teaspoon each of salt and pepper and bring to a simmer.

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Season the pork loin with salt and pepper and add it to the casserole.

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Cover with foil and bake for about 1 hour , turning the pork once , until tender.

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Transfer the pork to a plate and cover with plastic wrap until cool enough to handl.

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Ingredients

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dried black beans, vegetable oil, onion, garlic cloves, jalapeno, tomatoes, dried oregano, salt & freshly ground black pepper, low sodium chicken broth, garlic, habanero pepper, serrano chili, bay leaf, ground cumin, pork loin roast, corn tortilla, salsa