Just a little background to explain the mixed title: I’m sure this has been mentioned before, but I am Puerto Rican. What you may not know is that my husband is Cuban.
Anywho – on Saturday we visited with my husband’s parents and brought home some left overs. Yesterday, I decided I would make some pork chops with the really good side dishes – white rice and Cuban white beans called “Judios”.
Here’s a picture of the
2 pieces of meat and the seasoning I used. Their found in stores pretty much everywhere. Sazon and Adobo both distributed by Goya. If you notice the “Adobo” seasoning has a red cap. If you only find one with blue you should know they’re the same product *except* the red capped container has pepper.
2 pieces of meat and the seasoning I used. Their found in stores pretty much everywhere. Sazon and Adobo both distributed by Goya. If you notice the “Adobo” seasoning has a red cap. If you only find one with blue you should know they’re the same product *except* the red capped container has pepper.
This was the final product 🙂 – I had my dinner with tea my husband picked up from Publix called Sweet Leaf “Original” Sweet Tea – it’s really good (http://www.sweetleaftea.com/). It has a picture of a cute little old lady on the label.
The white rice is Jasmine rice if you were wondering – my in-laws started using this rice more often. I don’t personally use it at home, but it does have a very clean taste to it (there’s no other way for me to describe it). It really compliments any side dish though.
The “judios” recipe is one I will research for a later post. There are a few found online – just search “Cuban white beans judios” and you should find something similar to this. The orange color comes from pumpkin – which is just one of the many ingredients in this side dish.
Last night was exciting – my grandmother returned from a trip to New England after a few weeks. My daughter was the most excited for her return. My mother and grandmother came over and also got to try some of the yumminess.
Please let me know if you ever have any questions about how to make the food I share here.
-Zulaika
