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Mexican-Style Pork and Beans
Mexican-Style Pork and Beans
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Spicy pork stew with beans and cactus served over rice.
Ingredients:
  • 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
  • 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:
  • Season pork with a pinch of salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crispy and golden brown; transfer to a paper towel-lined plate, leaving 1/4 cup of drippings in the pot.
  • In a pot, brown pork pieces in bacon drippings for 3 to 5 minutes per side over medium-high heat. Work in batches and transfer the browned pieces to a plate as they brown. Return all pieces to the pot along with the accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then lower the heat to maintain a simmer. Cover and simmer for 1 hour.
  • Add the beans and cactus to the mixture and let it simmer for an additional 20 minutes uncovered. Then, mix in the bacon. Serve the dish over rice and top with avocado and cilantro for a delightful presentation.

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