1 pound green beans, trimmed and cut into roughly 1-inch pieces
3 ounces pork belly, diced
1/2 TBSP unsalted butter
1/2 cup diced onion
1 garlic clove, peeled and minced
1 Roma tomato, diced
2 jalapenos, seeded and diced
1/2 tsp smoked paprika
salt & pepper
DIRECTIONS
Bring 6 cups of water and 1/4 tsp salt to a boil in a dutch oven over high heat. When water boils add the green beans and cook for 3 minutes. Transfer the green beans to a bowl of ice water to stop the cooking process and set aside.
Discard any water from the dutch oven and add the pork belly and butter over medium heat. Cook the pork until it starts to crisp up, about 6 minutes.
Add the onion to the dutch oven and stir. Cook the onion until it begins to soften, about 2 minutes.
Add the garlic and cook until fragrant, about 5 seconds. Drain the beans and add to the dutch oven along with the tomato, jalapeno, smoked paprika, and 1/4 tsp salt. Stir to combine and cook, stirring occasionally, until beans are tender, about 5 more minutes. Season with salt & pepper to taste.
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