Morisqueta – rice and beans with pork ribs in tomato salsa

Ingredients for 4 portions

• 250 gDried pinto beans, rinsed
• ≈ 2 lWater, for the beans
• ½Yellow onion, in one piece
• 2 clovesGarlic, for the beans
• to tasteSalt
• 800 gPork ribs, cut into pieces
• ≈ 750 mlWater, for the pork
• 2 clovesGarlic, for the pork
• 5Tomatoes
• 3Chiles de árbol
• 1 cloveGarlic, for the salsa
• ½Yellow onion, for the salsa
• 250 gRice
• ≈ 600 mlWater, for the rice
• 80 gCotija cheese, crumbled

Method

1. Put the beans in a large pot with the water for the beans, the piece of onion and the garlic for the beans. Bring to the boil.
2. Cover and simmer over a low heat for about 2 hours, until the beans are soft. Top up with hot water if needed so they sit in plenty of broth, and add salt for the last 20 minutes.
3. Put the ribs in a wide pan with the water for the pork, the garlic for the pork and some salt. Bring to the boil.
4. Simmer uncovered for about 50 minutes, until the water has boiled away and the meat is tender.
5. Meanwhile, boil the tomatoes and chillies in a little water for 8 minutes, until the tomatoes are soft.
6. Blend the tomatoes and chillies with the garlic and onion for the salsa, 200 ml of their cooking water and some salt into a thin salsa.
7. Once the water has gone, let the ribs brown in their own fat for 10 minutes, turning, until well coloured all over.
8. Pour the salsa over the ribs and simmer for 10 minutes.
9. Rinse the rice and bring it to the boil in a pan with the water for the rice and a little salt.
10. Cover and cook the rice over a very low heat for 20 minutes, until the water has been absorbed.
11. Put rice on each plate, ladle over beans with their broth, top with ribs and salsa and scatter over the cotija.

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