INGREDIENTS
2 tbsp
vegetable oil
1 medium
onion
2 media
green bell peppers
3 stalks
celery
2 tsp
salt
1 tsp
black pepper
5 cloves
garlic
3
bay leaves
1 tsp
dried thyme
1 tsp
hot sauce
1/2 tsp
cayenne pepper
2 Ls
water
500 gs
red kidney beans
750 mls
water
400 gs
rice
1/2 tsp
salt
500 mls
water
250 mls
apple cider vinegar
75 gs
salt
6 cloves
garlic
2 tbsp
granulated sugar
2 tbsp
yellow mustard seed
2 tbsp
hot sauce
1 tbsp
celery seed
1
bay leaf
1/4 tsp
black peppercorns
250 mls
ice
750 gs
pork butt
1
1
1
1
1