Mexican-Style Pork and Beans recipe
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Ingredients
- 2 pounds pork ribs, cut into 2-inch sections ¼ teaspoon salt, plus more to taste ¼ teaspoon ground black pepper, plus more to taste 5 slices bacon, chopped 2 cups chopped onion 1 serrano pepper, thinly sliced 1 (14.5 ounce) can chicken broth 1 (8 ounce) can tomato sauce 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 Maria® 4 cups cooked rice 1 avocado - peeled, pitted and diced chopped fresh cilantro
Nutrition Info
- 575.5 caloriescarbohydrate: 64.4 gcholesterol: 67.4 mgfat: 21.9 gfiber: 13.7 gprotein: 30.4 gsaturatedFat: 6.9 gservingSize: -sodium: 1245 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Mexican-Style Pork and Beans
Directions
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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.
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.
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.