Recipe information
Ingredients for - Mexican-Style Pork and Beans
1. Pork ribs, cut into 2-inch sections - 2 pounds
3. Ground black pepper, plus more to taste - ¼ teaspoon
6. Serrano pepper, thinly sliced - 1
9. BUSH'S® Black Beans, drained and rinsed - 1 (26.5 ounce) can
10. BUSH'S® Pinto Beans, drained and rinsed - 1 (26.5 ounce) can
11. Pickled cactus strips (nopalitos) with liquid, such as Dona Maria® - 1 (15 ounce) jar
How to cook deliciously - Mexican-Style Pork and Beans
1. Stage
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.
2. Stage
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.
3. Stage
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.