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. 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.
4cupscarnitas meatcooked and shredded (see separate recipe)
3slicesbaconthick-cut, chopped
½cupwhite onionfinely chopped
kosher salt
¼cup cilantrochopped
Instructions
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.
Chili Sauce
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.
Notes
Note: 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.