Beans with pork is a comforting and hearty dish that combines tender beans with succulent pork pieces, seasoned to perfection. It's a staple in many Mexican households, providing warmth and satisfaction in every bite.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place the beans in a bowl of water and let it rest for two hours.
Place the soaked beans in the pressure cooker and cook for 45 minutes.
Cut the pork into pieces of about 5 cm.
Chop the garlic cloves and mix with salt, pepper, oregano, and cumin, adding orange juice to the preparation. Set aside.
In a saucepan place the oil and sauté the chopped onion and chili pepper, add the tomato puree, chopped peppers and white wine, cooking for ten minutes over medium heat.
Finally, add the garlic mixture, seasonings and orange juice, beans, bananas, broth and pork to the casserole, cooking for about 10 minutes.
Serve the beans with meat in individual casseroles.
Soak the beans overnight instead of just 2 hours for even softer results and better digestion.
Let it simmer longer if time allows—an extra 15–20 minutes on low heat can deepen the flavor even more.
Can I use canned beans instead of dried beans?
Yes, you can use canned beans to save time. If you do, skip the soaking and pressure cooking steps. Use about 2 cups of drained canned beans and add them during the final 10 minutes of simmering.
What can I substitute for pork?
You can substitute the pork with chicken or beef as desired.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
What can I serve with this dish?
Serve with warm corn tortillas or crusty bread. It also pairs well with a side of Mexican rice.
Can I freeze leftovers?
Yes, this dish freezes well. Store cooled portions in airtight containers and freeze for up to 2 months. Defrost in the refrigerator overnight before reheating.
