Colombian-style Beans and Rice

Ingredients

• 6 servings aji amarillo-pineapple salsa 
• 6 servings avocado sliced
• 4 cups rice white cooked
• 6 servings eggs 
• 6 servings kosher salt 
• 1.5 cups onion chopped
• 6 servings plantains sweet
• 0.5 pound pork belly cut into 1-inch cubes
• 1 pound kidney beans dried red fine (kidney beans work )
• 6 servings skirt steak 
• 1 tablespoon sugar 
• 2 cups tomatoes chopped
• 2 tablespoons vegetable oil 

Equipment

• bowl
• sauce pan
• pressure cooker

Directions

1. Place beans in a large bowl and add 2 tablespoons salt. Cover with cold water by 6 inches and allow to sit at room temperature overnight. If using a pressure cooker, this step can be skipped.
2. The next day, drain beans and set aside.
3. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering.
4. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total.
5. Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.
6. Add beans, sugar, and 1 tablespoon salt. Cover with water by 2 to 3 inches and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. (If using a pressure cooker, cook on high pressure until beans are tender, about 45 minutes).
7. Season beans to taste with more salt and sugar and serve with cooked rice, avocado, plantains, fried eggs, steak, and ají as desired.