Puerto Rican/California Fusion Pinto Beans and Steak with Grilled Onion

This whole meal was inspired by an amazing restaurant that I went to this week.

Pink pinto beans:

Ingredients:
- a half pound of dried pinto beans
- one yellow onion
- two red tomatoes
- two yellow potatoes
- 5 cloves garlic
- half of a green bell pepper
- one Anaheim green chili pepper
- cilantro
- salt pork
- salt
- pepper
- cumin
- chicken broth
- fresh oregano
- coconut vinegar
- coconut oil

Directions:

Soak beans in water overnight. Drain and rinse. Boil beans in a generous amount of water for one hour. Drain and put aside.  In a pot, brown salt pork completely, add coarsely diced onion, saute until clear. Blanche the skins off of the two tomatoes, ad the insides to the pot, bring to a boil.

Make a blended concoction of chicken broth, both types of green peppers, garlic, and cilantro. Add to pot and keep boiling. Peel and cube potatoes and add to pot.  Add seasonings to taste. Add back in the beans.  Finely chop a generous amount of oregano (or tie the sprigs together with string and remove later). Add a tablespoon of vinegar or citrus juice.

Simmer for an hour. Remove oregano stems and salt pork before serving. Serve over rice.

Steak:

Thinly slice a beef tri tip. Marinate in a mixture of:
- Molasses
- garlic
- olive oil
- coconut vinegar
- salt and pepper
- Dried red pepper flakes

Grill and serve with grilled onions over the top.

Salad:

Use a light, crispy lettuce. Cover in a dressing of 1/4 coconut vinegar, 1/4 lime juice, 2/4 olive oil and salt to taste.