Pork, Black Beans, and Rice

Today, I bought a boston butt pork roast and when it came time to start dinner, Jeff preformed his magic on it, popped it into the handy, dandy rotisserie and set the timer for 75 minutes...set it and forget it!

Now for the veggies...

In a medium sized covered dish, I combined 1 peeled, cleaned, and diced delicata squash [a.k.a. sweet potato squash], 1 cup chicken bouillon, 1 can black beans, 1/2 an onion - diced, 1 sprig celery - diced, 1 sm. apple - diced, 1 carrot - diced, 2 cloves garlic - minced, a crack of fresh ground black pepper, and a sprinkle of cumin. Cover and let the heat from the rotisserie cook everything. Stir occassionally.

Once that was all settled, I cooked us a small amount of rice [3/4 cup] and just let it sit - covered.

When the 75 minutes was up on the pork, we set it on "no heat rotation" for 15 - 20 minutes to let the meat rest before carving.

Just before serving, I added the juice of 1/2 a lime & a handful of minced cilantro to the rice.

The pork turned out juicy and flavorful and the vegetables made a great, savory side dish w/ the rice.

Ingredients: Pork roast, 1 can of black beans, chicken bouillon, celery, onion, garlic, delicata squash [a sweet potato would have worked also], carrots, rice, lime, cilantro