Mexican-Style Pork and Beans

Mexican-Style Pork and Beans
  • 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


  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.

04/10/2018
Mexican-Style Pork and Beans, recipe PT15M PT1H 5 455 calories

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