Mexican-Style Pork And Beans
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Recipe Summary Mexican-Style Pork And Beans
This recipe is from the Allrecipes Allstar team that competed to create the most innovative, best-tasting recipe in a BUSH'S® Beans cook-off. Team members included Allrecipes community members Yoly (Yolanda Gutierrez), Chef Roy (Roy Denno), and TheDailyGourmet (Sarah Stone).Ingredients | Croatian National Soccer Team Players2 pounds pork ribs, cut into 2-inch sections¼ teaspoon salt, plus more to taste¼ teaspoon ground black pepper, plus more to taste5 slices bacon, chopped2 cups chopped onion1 serrano pepper, thinly sliced1 (14.5 ounce) can chicken broth1 (8 ounce) can tomato sauce1 (26.5 ounce) can BUSH'S® Black Beans, drained and rinsed1 (26.5 ounce) can BUSH'S® Pinto Beans, drained and rinsed1 (15 ounce) jar pickled cactus strips (nopalitos) with liquid, such as Dona Maria®4 cups cooked rice1 avocado - peeled, pitted and dicedchopped fresh cilantroDirectionsSprinkle 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.You can substitute 2 1/2 pound pork shoulder, trimmed of excess fat, for the 2 pounds of pork ribs.Use canned nopalitos that contain vinegar, serrano pepper, chopped onion, and salt (such as Dona Maria(R)).Info | Croatian National Soccer Team Playersprep: 25 mins cook: 1 hr 20 mins total: 1 hr 45 mins Servings: 8 Yield: 8 servings
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