We’re wrapping up our week with one more recipe inspired by the cuisine of the Philippines – Filipino Beans and Rice. My husband Jack perfected this recipe a few months ago after consulting with our friend Virna who was born and raised in the Philippines. I have to say these are some of the best beans and rice we’ve eaten!
Don’t be fooled by the simple ingredients you see in our photos – this Filipino Beans and Rice recipe has a ton of delicious flavor!
After soaking overnight, black beans are cooked in a wonderful, homemade stock made with pork bones, garlic, and onions, plus fresh ginger, tomatoes and a jalapeño. (That homemade pork stock takes several hours to cook and reduce so plan your meal accordingly – or you can make the stock a day ahead.) As the beans cook, prepare some white rice to serve along with the beans.
Jack and Virna both like their Filipino Beans and Rice with a little Sriracha served on top for an extra kick of spice, but that is optional. Filipino Beans and Rice are delicious with the picadillo recipe we shared earlier this week, as well as with pulled pork or chicken.
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Filipino Beans and Rice
- Prep Time: 8 hours 15 mins
- Cook Time: 5 hours
- Total Time: 13 hours 15 minutes
- Yield: 4-6 servings
Description
*Pick any foreign objects from the dry beans, place in a large container, cover at least four inches above beans with water and let sit overnight at room temperature.
Ingredients
- 1 pound dry black beans, soaked overnight in plenty of water (* see note above)
- 3 pounds pork bones such as pork necks
- 3 medium garlic cloves, crushed
- ½ pound onion, cut into large pieces
- 1 knob fresh ginger, about 1 ½ ounce
- 1 medium to large tomato, cored and cut into quarters
- 2 small or one large jalapeño, stemmed but seeds left in, cut up
- 1 cup dry plain long grain white rice
- Salt and pepper to taste
- ¼ teaspoon Sriracha hot sauce, optional
Instructions
- Four to five hours before serving (or the day before), or made the day before, in a 6 quart pot, place pork bones, garlic, onion, ginger, tomato and jalapeño. Fill the pot with water and bring to a boil.
- Skim off foam, lower to a simmer and cook for three hours, adding more water as needed to end with one quart of stock. (We added water twice, so check each hour or so.)
- Strain and discard solids. If making day before, refrigerate and remove solidified fat and discard. If using same day, skim off and discard fat with a ladle.
- Drain and rinse beans.
- In a medium pot or large sauce pan, place stock and rinsed beans and bring to a boil. Reduce to a fast simmer and cook 30 minutes partially covered.
- Lower to a low temperature, cover tightly and cook 30 to 45 minutes more or until beans are tender. There will be a little liquid left which should be served with the beans.
- Taste and add salt, pepper and optional hot sauce to your liking.
- Plan to cook white rice according to package directions to be done when beans are done.
- Serve beans over the white rice with (optional) sriracha on top.
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