Even though we are all big fans of bean-based meals, they’ve kind of fallen out of our regular rotation. I think I have a tendency to really latch onto what we are all enjoying at the moment and make it so often that we all just get tired of it. It’s definitely not the smartest move and you’d think I’d pay attention to that repeating cycle a little more closely so that I could avoid it again. You’d think…but you’d be wrong! What can I say? Sometimes it’s just easy to get in a rut and stay there.
Anyhow, back to the beans. We’ve done without them as part of our main dish for long enough now that everyone was excited when I told them about the dinner I was planning. I do feel very fortunate to have a family that gets excited over such simple and frugal meals!
This Tex Mex Pork & Beans was just bursting with flavor. The spices were a good combination, but I think what threw it over the top was simmering the pork with beans and sauce all day. It definitely gave the whole dish a rich and developed flavor. Plus, since this dish needs to simmer all day, it’s perfectly stolen moments friendly and allowed me to spend the day outside with the kiddos.
Tex Mex Pork & Beans
- 1 T. oil
- 1/2 onion, diced
- 1/2 green pepper, diced
- 2 cloves garlic, diced
- 2 jalapenos, seeded and minced
- 1 1/2 c. fully cooked black beans (or 1 can, rinsed and drained)
- 1 1/2 c. fully cooked chick peas (or 1 can, rinsed and drained)
- 1 lb. pork, any cut will work (I used 2 large bone-in pork chops that I had leftover in the freezer)
- 1 15 oz. can petite diced tomatoes
- 1 8 oz. can tomato sauce
- 1 c. beef stock
- 1 T. chili powder
- 2 t. cumin
- 1 1/2 t. salt
- 1 t. black pepper
- 1/8 t. crushed red pepper flakes
- Cheese for garnish, optional
1. Heat oil in a stock pot or large sauce pan. Add onion and green pepper. Cook for 3 minutes. Add garlic and jalapeno and cook an additional 3 minutes. Pour beans into pan then add pork. Pour tomatoes, tomato sauce and beef stock on top. Carefully stir in the seasonings.
2. Bring to a boil. Cover, reduce heat to low and simmer at least 4 hours (or really, as long as you want. Mine simmered about 7 hours.)
3. Shortly before serving, remove pork and let cool. Shred or cut into cubes and return to the pan. Stir over medium-high heat at a slow boil for about 10 minutes, until sauce thickens to desired consistency.
4. Serve over rice, in a tortilla or with tortilla chips. Garnish with cheese, if desired.
I think this could be made quite successfully in a crock pot also. If you try it, I’d love to hear how it works for you! Also, you could definitely swap out the beans for your favorites.
Stop by $5 Dinners for the $5 Dinner Challenge.