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Tex Mex Pork & Beans

Tex-Mex Pork and Beans Recipe

5 from 2 votes
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.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Tex Mex
Calories: 584
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb pinto beans dried, rinsed and picked over
  • 2 ¼ qrts water about 9 cups
  • ½ cup white onion chopped
  • 2 teaspoon kosher salt
  • 5 cloves garlic peeled
  • 8 guajillo chiles dried, stemmed and seeded
  • 12 árbol chiles dried, stemmed and seeded
  • 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 cilantro chopped

Method
 

Prepare the Beans
  1. 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
  1. 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.
  2. Add cold water to cover the chiles and soak until softened, about 25 minutes. Drain and discard the water.
  3. 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
  1. Lightly sear the carnitas meat in a non-stick pan over medium heat.
  2. 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.
  3. 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.
  4. Top with chopped onion and cilantro and serve.

Nutrition

Calories: 584kcalCarbohydrates: 56gProtein: 43gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 93mgSodium: 981mgPotassium: 1582mgFiber: 14gSugar: 5gVitamin A: 1565IUVitamin C: 11mgCalcium: 126mgIron: 6mg

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.

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