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

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

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.