[ESP/ENG] Frijoles bayo con Chuleta de Cerdo // Frijoles bayo with pork chop

Blessings my cooking friends, this time I want to share with you some delicious beans with pork chop.
Beans in general are very appreciated in Venezuelan cuisine. In my house, my children prefer the bayo bean, I hope you enjoy it

¼ kilo de frijol bayo
200 gramos de chuleta de cerdo
½ Pimentón
1 tomate
1 ramita de cilantro
1 ramita de ajo porro
1 ajie
4 dientes de ajo
½ cebolla
Comino
Ajo molido
pimienta
Sal
Aceite onotado

¼ kilo of bayo beans
200 grams of pork chop
½ paprika
1 tomato
1 sprig of cilantro
1 sprig of garlic
1 chili pepper
4 cloves of garlic
½ onion
Cumin
Ground garlic
pepper
Salt
Olive oil

Clean the beans and let them soak overnight in enough water. The next day, remove the water and put them in the pot with water. Cover tightly and put them on the fire until the time is up and they are soft.

Wash the pork chop, clean it and cut it into small pieces.
Wash the seasoning. Peel the garlic and crush it. Chop into small pieces the onion, paprika, tomato, chili peppers, garlic and cilantro.

Once the beans are soft, add the chopped pork chops and some cilantro and cook for 15 minutes.

To prepare the sofrito, place the oil in a frying pan with the chopped seasonings, cumin, ground garlic and pepper and stir well for a few minutes, remove and set aside.

Finally, add the sofrito, garlic and cilantro to the bean soup, season with salt, stir well, cover and let it cook for a few minutes until it thickens a little and remove from heat.

You can accompany the beans with rice or pasta. Thus combined they are a complete protein. If you like, add grated cheese to taste and
enjoy your meal!