Beans & Lentils/ Gluten Free/ Mexican and Latin Recipes/ Pork

Mexican Pork n’ Beans

When I was leaving the Home and Garden Show in Salt Lake City on Sunday, I smelled Mexican food on the gentle evening breeze.  It perked up my lost appetite. But dinner plans were made, and Mexican was not on the agenda.  I know that In n’ Out has a secret menu, but tacos and burritos are not on it.

At work, I have a huge project looming.  It’s my first major project and the pressure I am feeling (all self imposed) is intense.  I ate the bare minimum of calories and protein for both breakfast and lunch, easy, ready to go food I always have on hand.  After hours of straight work, I decided I need to “clock” out for dinner and make something slightly more satisfying to the palate than string cheese and beef jerky and I love string cheese and beef jerky.

However, being gone this weekend meant I didn’t do my weekly trip to the market.  I had to make do with what I had on hand because I know I didn’t have the time to run to the store.  I must confess that this is the challenge I love.  To make something delicious out of thin air with only on-hand ingredients.  I should note that my coffers are not bare.  I have plenty of staples on hand, so it’s not like I was looking at a can of cat food, some mustard, jam, and a bag of pretzels.  (I don’t have a cat either, so that can of cat food would be rather alarming.)Whatever I was going to make had to be super fast.  I couldn’t afford to spend too much time in the kitchen, as I needed to get back to work.  And it had to be Mexican.  Of course I could have just opened a can of refried beans and called it good.  But where’s the fun in that?

Then a thought came to me and I ran with it.  I grabbed a bunch of ingredients and concocted a Mexican version of Pork n’ Beans.  By far, this episode of “what can she make?” was a raging success.  Flavor, healthy―mostly there is bacon in it, seasonings and spices, and high in protein.  It was a perfect meal for me and a perfect side dish for you.

This was quick meal because I already had cooked bacon. When I make something and only use a few pieces of bacon, I will cook all of it and have it ready to go for another meal.

Cooking the bacon and vegMixing in the beans

Mexican Pork n' Beans

Author: Michelle
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Ingredients

  • 2 cans pinto beans; 1 can drained and rinsed , 1 can with juice
  • 1 tbsp olive oil
  • 1/2 cup onions; chopped (about 1/2 of a medium onion)
  • 1/2 cup red bell pepper; chopped (about one medium-sized pepper)
  • 2 cloves garlic; grated/minced
  • 1 cup bacon; cooked and crumbled
  • 1 heaping tbsp fresh cilantro; chopped
  • Pinch of salt; +/- to taste
  • 1/8 tsp black pepper
  • 1/8 tsp cumin
  • 1/8 chili powder
  • 1/2 cup of chicken broth

Instructions

  1. Add the olive oil to a pan and heat over medium-high.
  2. Once the oil is heated, add the onions and bell peppers to the pan, stir and coat them in the oil.
  3. Do not let them burn.
  4. Reduce the heat to medium and add the garlic and continue to stir.
  5. Add the bacon and cilantro.  Stir and cook for about one minute more.
  6. Add both cans of beans, one being drained and rinsed and the other still with the liquid they were packed in.  Mix in gently to the sautéing bacon and veggies.
  7. Add the seasonings and chicken broth.  Continue to stir gently.
  8. Taste the seasonings and adjust as necessary.
  9. Allow to simmer for about 5 minutes.  Serve and enjoy.

Mexican Pork n' Beans ~ The Complete Savorist

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2 Comments

  • Reply
    susan @ the wimpy vegetarian
    March 9, 2015 at 5:51 pm

    I love anything Mexican – what a great recipe this looks to be!! So full of flavor!!

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