Rice, Beans and Secreto

Rice, Beans and Secreto

Secreto is a term used for a butcher’s secret cut. Crafted exclusively for Heritage Foods by master artisan Thomas Odermatt, our Secreto is cut from the short loin and brings 200 years of butchering tradition to your table. 

Ingredients
For the Rice:
2 cups of long-grain rice
2 cups of chicken stock or water, boiled
2 tbsp olive oil
1 medium sized onion, diced
2 cloves garlic, minced
1 20 0z. can diced tomatoes
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. cayenne pepper
salt and pepper

For the Beans:
1 can pinto beans
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1 tsp. cayenne pepper
2 cloves garlic, minced
1 medium onion, diced
1 bay leaf
Salt and pepper
3 quarts chicken stock, or water

Procedure

1. For the Rice: Preheat the oven to 400ºF. On the stovetop, heat the olive oil in a heavy bottomed pot. Slowly bloom all the spices and minced garlic for two minutes and then add the diced onion. Sweat the onions until they are opaque and add the rice. Once the rice is toasted and opaque, cover the mix with boiled chicken stock (or water). When the liquid reaches a boil, stir and place a fitted lid on the pot. Move the pot into the oven and cook for about thirty minutes, stirring occasionally.
2. For the Beans: Soak the can of beans in three quarts of cold water overnight – the beans will double in volume, so choose a container that will not overflow. Heat the olive oil in a heavy bottomed pot. Slowly bloom all the spices and minced garlic for two minutes and then add the diced onion. Add the beans and stir until the mix is evenly distributed. Cover the beans with chicken stock, bring it to a boil, and reduce it to a simmer. Allow the beans to simmer adding liquid as needed. The beans will be creamy and ready in about 2 hours, but can be cooked for up to 48 hours.
3. For the Secreto: Bring the Secreto to room temperature before you begin. Drizzle cooking oil into a hot pan. Once the pan is smoking hot, sear the fattier side of the Secreto for about four minutes. Carefully flip the Secreto and sear it on the other side for another four minutes. Remove it from the pan and allow it to rest for about five minutes. Although the USDA recommends pork be cooked to an internal temperature of 145ºF, our chefs suggest cooking until a thermometer reads 135ºF as the temp will continue to rise while resting. Slice thin.
4. Serve your rice and beans with sliced Secreto, garnish with cilantro, and brighten the dish up with a healthy squeeze of lime.

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