LEFTOVER ROAST PIG, SWEET POTATO, PEPPER, AND BLACK BEAN RAGOUT

Ciao Bella|Gluten-free|Leftovers|Pork

Ingredients

1 pig head (from cooked pig roast) or bones from pork roast, shoulder, or butt with some meat left on the bones

1 large onion, chopped

2 cups celery, chopped

2 large chicken bouillon cubes

2 teaspoons salt

1 teaspoon black pepper

2 cups carrots, chopped into ½” thick rounds

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon red pepper flakes

3 cups sweet potatoes, peeled and chopped into 1-1 ½” chunks

1 red bell pepper, cut into strips

1 orange bell pepper, cut into strips

1, 15.5 ounce can black beans drained

¼ cup cilantro chopped

1, 16 ounce package yellow rice, cooked to package directions (or white rice)

Instructions

Place the pig head (or bones) in a large Dutch oven or soup pot (about 6-8 quart) and cover at least ¾ up with water (about 8-10 cups). Place the pot over medium high heat and add the onions, celery, bullion, salt, and black pepper. Bring to a boil and then reduce the heat to low. Cover the pot leaving a small opening at the edge for some steam to escape. Cook for 3 hours turning the head over in the pot every 45 minutes to 1 hour as it cooks.

After 3 hours, the meat should be falling off the bones and your house will smell amazing. Remove the bones and meat to a bowl and set aside to cool. Skim any fat that has developed off the top of the stock with a large spoon and discard.

Bring the stock back to a low boil and add the carrots, Ciao Bella Italian seasoning, cumin, paprika, and red pepper flakes. Cook for 20 minutes and then add the sweet potatoes. Cook for another 20 minutes and add the red and yellow peppers and the black beans. Stir to combine.

When the bones are cool enough to handle, take all of the meat off the bones, breaking it into bite size pieces. Add the meat back to the pot and stir gently to combine. You can also add any leftover meat you have from the original pig roast at this time. Cook for another 10 minutes.

Serve the ragout over the rice topped with cilantro. DEVOUR!!