Step one: Cut pork tenderloin into bite sized pieces. Marinate in garlic, lemon juice, salt, pepper, parsley, oregano, onion and green pepper.
Step two: Soak black beans in water.
Wait overnight. Dream of delicious Cuban food.
Step Three: Boil beans in soaking water for 45 minutes to an hour (I added some chicken base cause I am crazy like that.) Prepare sofrito. Sofrito is onion, garlic, salt and pepper. Fry OGS&P in some olive oil until onion is transluscent. Take some of the beans, mash them up and add them to the sofrito pan. Fry it all up for about 5 minutes. Dump sofrito into bean pot and add oregano, sugar and bay leaf. Boil for a couple more hours.
Step Four: Cuban Bread. Take 1 packet of yeast, mix with one tablespoon of sugar and two cups of water. Let proof. After 5 minutes it should be bubbly and stinky. If you don't have the bubbles or the yeast stink, scrap the project and start over. Bad yeast will kill this project. Take the bubbly, stinky funk, and put it on the KitchenAid (with the dough hook) and knead it, adding 1 cup of sifted flour at a time. At about 7 cups you should be done. You want a firm dough. Grease the bowl and the dough, cover with a cloth, and let sit, in a warm place until it doubles.
Punch it down, and put it on a floured surface. Divide in half, form into rounds, and place it on pans that have been liberally sprinkled with cornmeal. Let rise for a few minutes. Place in 400 degree oven (that has not been preheated) for 45 minutes. Brush with butter at about 40 minutes.
Oh this bread is soooooo delicious.
At some point, if you had been thinking about it, you would have started some rice. At the same time you would have heated up some oil in a non stick skillet on the stove. In small batches, fry up the pork (and onions and peppers) in small batches until brown. It was really good, although beans and stuff don't photograph that well.
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