Mexican-Style Pork and Beans recipe

All Recipes Best Recipe Trusted Brands: Recipes and Tips Bush's Baked Beans

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 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
servingSize: -
sodium: 1245 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

8 servings

Recipe Note

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).

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