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Black Beans with Mountains of Things

Source: The Mexican Gourmet
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 6
This dish comes from the novelist Jorge Lopez Paez who often serves this tasty casserole for lunch. Here the beans are served as a main course, accompanied by many different condiments that each diner can add to taste.
1 1/2 pounds pork spare ribs, cut to 3/4-inch lengths
1 teaspoon salt, or to taste
1/4 onion, chopped
1 clove garlic
Juice of 2 small oranges
2 cups cooked black beans plus 1 1/2 cups bean broth
For the Toppings:
3 medium tomatoes, chopped
1 medium onion, chopped
6 tablespoons chopped cilantro
7 ounces queso fresco or farmer cheese, cut into 1/2-inch cubes
2 medium avocados, peeled, pitted, and cut into 1/2-inch cubes
3 tablespoons chopped fresh arbol chiles, jalapeno chiles, or serrano chiles
3 1/2 crumbled chicarron (pork rind)
1 1/2 bacon, fried, drained, and crumbled
5 cups finely shredded lettuce
Black Beans with Mountains of Things Recipe at
Place the ribs in a pot and add water to cover. Add the salt, onion, and garlic and boil over medium heat. When the ribs are soft and the water is almost completely evaporated, add the orange juice and let evaporate. Set aside but keep hot.

Reheat the beans with the broth in an earthenware casserole that they can also be served in. When heated, add the ribs.

Meanwhile, put the first 8 toppings in individual bowls. Allow each person to fill his or her bowl first with beans and then with a choice of toppings and a handful of lettuce.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 1185
Fat. Total: 91g
Fiber: 7g
Carbohydrates, Total: 23g
Sodium: 2792mg
% Cal. from Fat: 69%
Cholesterol: 187mg
Protein: 69g
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