Spicy Mexican Pork And Beans Recipes

Steps:

• Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
• Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
• Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

Steps:

• In a large pot, combine beans with 5 cups water, half the onion, the garlic and chile. Bring to a boil, then reduce to a simmer, and partly cover the pot with the lid. Cook until the beans are completely tender, 1 to 1 1/2 hours, adding more water if it reduces below the level of the beans. Fish out and discard the garlic, onion and chile; it's fine if a few small pieces remain. Season with salt while the beans are hot.
• Chop the other half of the onion. Add oil to a large skillet over medium heat with the bacon, and sauté until the onion is soft and the bacon has rendered some fat, about 5 minutes. Add chile powder and chorizo, breaking up the sausage into small pieces with a spoon, until it's cooked through.
• Break eggs into pork mixture, and stir to scramble. Once the eggs are cooked through, stir in the beans and bean cooking liquid, and simmer gently 5-10 minutes. Add a splash of water if needed, so some chile-stained broth bubbles just below the surface of the beans. Taste, and adjust seasoning with salt. Garnish generously with crumbled queso fresco, cilantro, spring onions and pickled jalapeño.

Steps:

• In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender., Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender., Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas., Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.

Steps:

• Preheat the oven to 400 degrees F.
• Preheat an ovenproof saute pan with a lid over high heat.
• Working in batches, brown the pork on all sides in 2 tablespoons oil, then transfer to a bowl.
• Heat the remaining tablespoon oil in the pan, then cook the onions, about 5 minutes. Add the garlic and smoked paprika and cook for an additional 30 seconds.
• Add the chopped tomatoes, black-eyed peas, coconut water and the pork and bring to a simmer, stirring well. Cover and transfer to the oven. Bake, stirring occasionally, until pork is tender, about 1 1/2 hours.
• Stir in the chocolate until it has melted. Serve with the basmati rice, avocado slices and cilantro.

Steps:

• Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper.
• Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro.

Steps:

• In a small mixing bowl combine all of the dried spices (brown sugar, garlic salt, black pepper, chili powder, cayenne and chipotle peppers) mix well and set aside. Coarsely chop the onions and bell peppers, finely chop the jalapenos, mince the garlic and add to pot. Rinse and drain the kidney beans and add them along with the other beans and BBQ sauce to the pot. Add the spice mixture taking care to distribute it evenly while mixing well. Place the pork in the crock pot, cover and cook for 4-6 hrs. Cooking times will vary. Stir occasionally and when stirring begins to make the pork fall apart, vent the cover to steam off much of the moisture. Stir more frequently while thickening taking care to break up the pork so it is stringy like BBQ'd pulled pork. When it thickens to a chili like consistency it's done. Enjoy!

Steps:

• Directions: 1. Clean and rinse the beans and cover them with cold water while you prep your ingredients. 2. Heat a large heavy dutch oven pot to medium heat. Add the bacon and cook until crisp. Add the chorizo and cook for another 5 minutes. Add all of the fresh peppers, garlic, whole guajillos. Cook for 6 to 8 minutes. 3. Drain the beans and add to the pot. Add all of the remaining ingredients to the pot, minus the salt. Stir well and bring to a boil. Reduce the heat to a simmer, covered ¾ of the way and continue cooking for 2 to 2½ hours or until the beans become tender. 4. I like to add the salt at the end because there are ingredients that already contain salt in the recipe. And also because my Dad always told me not to add salt to the beans until they were almost done, for a soft bean. At this time you could adjust the seasonings if you like, adding more or not. Remove the guajillo chile peppers before serving. Yields up to 8 servings. Note: As with any recipe you can adjust how spicy you want to make it, by adding or taking peppers away from the ingredients.

Steps:

• Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
• Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
• Serve chili with bacon and accompaniments.

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
• In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
• Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.