A hearty and flavourful kidney bean curry with tender beef or pork, infused with aromatic spices and kidney beans.

Prep Time
20min
Cook Time
40min
Total Time
1hr
Pork and Beans recipe

Ingredients

6 Servings
(1 serving = 1 bowl)

Main Ingredients

  • 1kg
    prime beef or pork, washed and cubed
  • 1
    large onion, sliced fine
  • 1/2
    pod garlic, minced
  • 1in
    ginger, minced
  • 3
    large tomatoes, diced
  • 1
    small bunch coriander leaves, chopped
  • 2
    spring onions, chopped fine
  • 1
    stick celery, cut very fine
  • 2tbsp
    any masala powder/curry powder
  • 1
    large marrowbone
  • 250g
    kidney beans, cooked ( light or dark kidney beans may be used)
  • 1tsp
    salt, or more to taste
  • 2tbsp
    oil
  • 1in
    cinnamon, 2 cloves, and 2 cardamom (optional)

How to make Pork and Beans

Cooking Instructions

  1. For those who want to cook the beans from scratch, here goes...soak dried beans in water to cover overnight.

    Step 1.1: For those who want to cook the beans from scratch, here goes
  2. Next day rinse and pressure cook beans in 3 cups water for 40 minutes until soft. Cool, rinse and keep aside till required.

    Step 1.1: Next day rinse and pressure cook beans in 3 cups water for 40 minutes until soft
  3. Heat a non-stick pan with oil.

  4. Add onions, ginger, garlic, coriander leaves, spring onions, and celery. Stir fry until golden brown.

  5. Add tomatoes and cook until mushy on medium flame.

  6. Add curry powder, beef/pork, marrowbone and spices with 2 1/2 cups of water.

  7. Cover and pressure cook for 20 minutes until done. Beef may take 10 minutes extra to cook. Adjust water and time accordingly.

  8. Cool and add salt to taste. Stir in the cooked beans and bring to the boil. Simmer 5 minutes.

    Step 1.1: Cool and add salt to taste
  9. Remove marrow from bone, cut into pieces, and use to garnish.

  10. Serve hot with Kichdi (rice with lentils) or bread.

    Step 1.1: Serve hot with Kichdi (rice with lentils) or bread
    Step 1.2: Serve hot with Kichdi (rice with lentils) or bread

Nutrition (per serving)

Calories

496.7kcal (24.83%)

Protein

35.0g (70%)

Carbs

16.7g (6.06%)

Sugars

0.8g (1.66%)

Healthy Fat

20.2g

Unhealthy Fat

11.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavour, consider adding optional spices like cinnamon, cloves, and cardamom.

  2. Ensure the beef or pork is cubed evenly for consistent cooking.

  3. Adjust the salt according to your taste preference.

  4. Can use bacon bits instead of pork.

FAQS

  1. Can I use canned kidney beans?

    Yes, you can use canned kidney beans. Just ensure they are drained and rinsed before use.

  2. What can I serve with this curry?

    This curry pairs well with Kichdi (rice with lentils) or bread.

  3. Can I use a different type of meat?

    Yes, you can substitute beef or pork with chicken or lamb if preferred.

  4. How can I make this dish spicier?

    Add more masala powder or include some chopped green chilies for extra heat.

  5. Is it necessary to use a pressure cooker?

    While a pressure cooker speeds up the cooking process, you can also simmer the curry on the stovetop until the meat and beans are tender.

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Ruth Isaac

(@cookwithruth)

I am an Applied Psychologist with a passion for cooking and helping people change their lives through Food Therapy (Nutrition and Cooking Classes)...

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