MEXICAN PORK & PINTO BEANS
We've lived in Arizona for decades, so Mexican-style cooking has become the same as "Arizona-style cooking" for us. Nothing tastes better than chili-spiced pork with tortillas. -Anne Fatout, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 16 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender., Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender., Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas., Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.
Nutrition Facts : Calories 211 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 181mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges
HEARTY PORK BEAN SOUP
It's wonderful to come home to this pork bean soup dinner simmering away in a slow cooker, especially on a busy weeknight. This soup uses dried beans and is simple to throw together in the morning before work. When you get home, just add a few more ingredients, and in half an hour dinner is ready! Do not put the tomatoes in for the first 8 hours of cooking, or the beans will not become soft. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 6h40m
Yield 12 servings (4 quarts)
Number Of Ingredients 16
Steps:
- Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water., In a 6-qt. slow cooker, layer beans, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender. , Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.
Nutrition Facts : Calories 207 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 695mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 9g fiber), Protein 18g protein. Diabetic Exchanges
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).
Provided by BUSH'S®
Categories Trusted Brands: Recipes and Tips Bush's Baked Beans
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 575.5 calories, Carbohydrate 64.4 g, Cholesterol 67.4 mg, Fat 21.9 g, Fiber 13.7 g, Protein 30.4 g, SaturatedFat 6.9 g, Sodium 1245 mg, Sugar 4.4 g
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