Bolivian Lentils

TAKES 4.5 HOURS • MAKES 6

Ingredients

• 1 lb lentil beans
• 1 meaty bone from ham, pork, or lamb
• 1/4 lb bacon, diced
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 6oz can tomato paste
• 2 Tbsp cumin
• 1 tsp salt
• 2 cups white rice

Directions

1. Soak lentils in a 4-quart Dutch oven or heavy pot overnight.
2. Remove as much meat from the bone as possible and cut into small cubes (about 2 cups).
3. Add meat and bone to the beans and water.
4. Meanwhile, cook bacon in a saucepan until crisp. Drain, reserving 2 Tbsp of drippings. Add bacon to the bean mixture.
5. Saute onion and garlic in the bacon drippings until tender. Add this to the bean mixture along with the remaining ingredients.
6. Bring bean mixture to a boil and then lower heat to low. Let simmer uncovered, stirring occasionally, for 3 to 4 hours or until beans are tender.
7. Prepare rice as directed.
8. Serve over rice and top with simple salsa, if desired.

Find the simple salsa recipe here.