12-Bean Pork Chili

12-Bean Chili with Pork Loin on Seasoned Rice

Now, before you say think anything about this picture, bear in mind that I seem to have some kind of fascination with eggs (or, too much exposure to wide-eyed cartoons, as a child!). I was tryng to make a nice presentation of a rather mundane meal -- not in taste but in appearance -- without using a bowl. But, there being some liquidity to the chili, I didn't want it running all over the plate; so, I decided to place it in a rice ring. And, then, I wanted some corn but not IN my chili -- not this time. Soooooo, I ringed it around the outside and, well, there it was, a reversed adaptation of a fried egg! Can't help it. Holidays are keeping me busy and my mind is still focused on ingredients for other projects and photography is very low on the totem pole.

But, this is a super-easy meal for really cold evenings and I wanted to share it with you. The pork was in my doggie bag from a local bbq place and saved me oodles of time. I had placed the beans in water, the night before, and they were plumped and ready.

I pre-heated the solar oven (and, it's been cold here, in the low teens!) to 225F. Then, drained the beans and put them in a roasting pan that has a cover. In a large saucepan over med-high heat, combine the following ingredients: finely chopped pork; 1 medium onion, chopped coarsely; 1 medium-hot chili pepper, seeded and sliced finely; 1/2 tsp chopped hot chili pepper seeds, chopped very fine; 1/2 tsp carrot leaves, 1/4 tsp cumin, 1/2 tsp oregano, 1/2 tsp garlic granules, 1/2 tsp ground horseradish, 1/8 tsp ground black pepper, 2 tsps sugar or stevia. Blend together over med-high burner on stove, until mixture starts to bubble. Transfer to roasting pan, cover, and put in oven for 2-3 hours. Prepare rice and corn in last half hour. Serve.