Mexican-Style Pork and Beans The Best Recipes

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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 :

• 2 pounds pork ribs, cut into 2-inch sections
• 1/4 teaspoon salt, plus more to taste
• 1/4 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

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H45M

• 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.

Notes :

• 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®).

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