Tex-Mex is a wonderful fusion of Texan and Mexican spices and flavors. One dish that demonstrates that fusion is Tex-Mex Pork and Beans. This hearty and flavorful recipe combines tender pork carnitas with savory beans and spices in a way that will forever change your mind about pork and beans.
As a kid, I ate a LOT of baked beans. They were always out of a can and rather boring. There also seemed to be a lot more beans than pork. In fact, the only pork I ever remember seeing was a small square piece of fat that no one wanted to eat. Well, it's time to try some grown up pork and beans. These Tex Mex pork and beans are fantastic and easy to make. You won't ever open a can of pork and beans again.
This is my adaptation of a recipe by Roberto Santibañez from his book, Truly Mexican. I modified the spices a bit for my taste, but in inspiration came from Roberto. By the way, it's a great cookbook.
This recipe was made with leftover pork carnitas meat. If you want to make your own carnitas, see my Carnitas Tacos recipe for step-by-step instructions. Try my other beans recipes including Smoked Charro Beans, Ultimate Barbecue Baked Beans and Kicked Up Refried Beans.
- Dried pinto beans
- Kosher salt
- Guajillo chiles
- Chile de árbol
- Mexican oregano
- Black pepper
- Carnitas meat
See recipe card for quantities.
Soak the beans overnight. Place the soaked beans in a 4 qt pot with the garlic and onion. Add water to cover the beans, bring it to a boil, then simmer until the beans are tender, about 2 hours.
Heat a cast iron skillet or non-stick pan over medium-low heat and toast the árbol chiles for about 2 minutes, turning them over frequently. Add the guajillo chiles and toast for another minute or two, turning them frequently.
Soak the chiles in cold water, then drain. Place the soaked chiles in a blender with the garlic cloves, cumin seeds, Mexican oregano, black pepper and water. Blend to form a smooth mixture.
Lightly sear the carnitas meat in a non-stick pan over medium heat.
Combine the carnitas meat with the cooked beans in a 4 - 5 qt Dutch oven.
Cook the bacon in a cast iron skillet or non-stick pan until browned. Add onion and cook until the onion has softened. Transfer to the Dutch oven with the beans and stir.
Add the sauce and stir. Cover and simmer for 30 minutes.
Tex-Mex pork and beans are ready to serve.
Top the Tex Mex pork and beans with chopped onion and cilantro and serve.
While you can use canned pinto beans that have been rinsed for this recipe, I prefer using dried beans. I think the consistency of the final product is just better. Canned beans tend to have a lot of broken beans and I prefer the the look of whole, intact beans.
Also, many markets carry precooked carnitas meat that is perfect for this recipe. I have made this recipe from store-bought precooked carnitas meat and I have made it from my own carnitas meat. Honestly, it's hard to tell the difference. There are so many flavors in this dish you really can't tell one from the other.
This recipe was made in a Dutch oven but could be adapted to be done in a slow cooker or crock pot.
Store leftover beans in an airtight container in the refrigerator for up to 3 days.
This recipe is best with big, 1" chunks of carnitas meat. Smaller pieces taste fine, I just look the look of big pieces of pork.
This hearty and comforting dish is Tex-Mex classic that is sure to have everyone asking for more.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this recipe.
Tex Mex Pork and Beans
- 1 lb dried pinto beans rinsed and picked over
- 2 ¼ qrts water about 9 cups
- ½ cup white onion chopped
- 2 teaspoon kosher salt
- 3 cloves garlic peeled
- 8 dried guajillo chiles stemmed and seeded
- 12 dried árbol chiles stemmed and seeded
- 5 garlic cloves peeled
- 1 teaspoon cumin seeds
- 1 teaspoon Mexican oregano dried
- ¼ teaspoon black pepper freshly ground
- 1 cup water
- 4 cups carnitas meat cooked and shredded (See separate recipe)
- 3 slices bacon, thick cut chopped
- ½ cup white onion finely chopped
- kosher salt
- ¼ cup white onion chopped
- ¼ cup cilantro chopped
Prepare the Beans
- Soak the beans overnight in cold water per the package directions. Drain the soaking liquid and place the beans in a 4 qt pot with the garlic and onion. Add enough water to cover the beans. Bring it to a boil, then lower the heat and simmer until the beans are tender, about 2 hours. Add the salt and stir.
- Heat a cast iron skillet or non-stick pan over medium-low heat and toast the árbol chiles for about 2 minutes turning them over frequently. Add the guajillo chiles and toast for another minute, turning them frequently. Remove from the heat. Pressing down on the chiles will help the toasting process.
- Add cold water to cover the chiles and soak until softened, about 25 minutes. Drain and discard the water.
- Place the soaked chiles in a blender with the garlic cloves, cumin seeds, Mexican oregano, black pepper and water. Blend to form a smooth mixture, about 3 minutes.
Assemble the Pork and Beans
- Lightly sear the carnitas meat in a non-stick pan over medium heat.
- Combine the cooked beans (along with the liquid), carnitas meat and chili sauce in a 4 - 5 qt Dutch oven and simmer over low heat.
- Cook the bacon in a small skillet until browned, about 6 minutes. Add ½ cup of onion and cook until the onion has softened, about 5 more minutes. Transfer this mixture to the Dutch oven with the beans and stir. Cover and simmer for 30 minutes.
- Top with chopped onion and cilantro and serve.