Mexican-Style Pork and Beans

Mexican-Style Pork and Beans

Chunks of browned pork are simmered with onions, serrano peppers, chicken broth, tomato sauce, beans, and nopalitos then served over rice.

Preparation Time
25 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 45 mins
Calories
576 Calories

Recipe Instructions

Step 1
Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
Step 2
Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
Step 3
Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.
Mexican-Style Pork and Beans

Ingredients

  • 1 (8 ounce) can tomato sauce
  • 2 cups chopped onion
  • 1 (14.5 ounce) can chicken broth
  • 1 avocado - peeled, pitted and diced
  • 4 cups cooked rice
  • chopped fresh cilantro
  • 1 serrano pepper, thinly sliced
  • 5 slices bacon, chopped
  • 2 pounds pork ribs, cut into 2-inch sections
  • 0.25 teaspoon salt, plus more to taste
  • 0.25 teaspoon ground black pepper, plus more to taste
  • 1 (26.5 ounce) can BUSH'S® Black Beans, drained and rinsed
  • 1 (26.5 ounce) can BUSH'S® Pinto Beans, drained and rinsed
  • 1 (15 ounce) jar pickled cactus strips (nopalitos) with liquid, such as Dona Mar

Categories

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