1 pound black beans, rinsed
1 medium onion, chopped
1 medium green pepper
5-10 garlic cloves, chopped
1 teaspoon Oregano leaves, dried
1 tablespoon cumin, ground
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper, ground
1 Jalapeño pepper, minced
1 pound pork, cheap, fatty cut
Place beans in 4 cups of water and boil for 5 minutes and let stand, covered, for one hour. Or cover beans in water and let stand overnight. Save the water.
Heat skillet over medium heat, add onions, green pepper and garlic and cook until tender about 5 minutes.
Stir mixture into beans and add remaining ingredients including meat. Bring to a boil, reduce heat, cover and simmer until beans are tender about 2-3 hours. Serve over white rice.