Pork And Pinto Beans Recipes

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MEXICAN PORK & PINTO BEANS



Mexican Pork & Pinto Beans image

We've lived in Arizona for decades, so Mexican-style cooking has become the same as "Arizona-style cooking" for us. Nothing tastes better than chili-spiced pork with tortillas. -Anne Fatout, Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 16 servings (4 quarts).

Number Of Ingredients 13

1 bone-in pork loin roast (3 pounds), trimmed
1 package (16 ounces) dried pinto beans, soaked overnight
4 to 5 cloves garlic, minced
2 tablespoons chili powder
1 to 1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 cans (4 ounces each) chopped green chilies
Pepper to taste
5 medium carrots, sliced
4 celery ribs, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 small zucchini, sliced
Flour tortillas, warmed

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.

Nutrition Facts : Calories 211 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 181mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges

PORK AND PINTO BEANS



Pork and Pinto Beans image

"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Brenden, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 10 servings.

Number Of Ingredients 14

1 pound dried pinto beans
1 boneless pork loin roast (3 to 4 pounds), halved
1 can (14-1/2 ounces) stewed tomatoes
5 medium carrots, chopped
4 celery ribs, chopped
1-1/2 cups water
2 cans (4 ounces each) chopped green chiles
2 tablespoons chili powder
4 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
Dash pepper
Tortilla chips or tortillas
Optional toppings: Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Steps:

  • Sort beans and rinse with cold water. Soak beans according to the package directions., Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer., Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.

Nutrition Facts : Calories 366 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 290mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 10g fiber), Protein 37g protein.

PORK AND PINTO BEAN CHILI



Pork and Pinto Bean Chili image

Achiote paste can be found in specialty-food stores and Mexican markets. This recipe can be easily doubled to feed a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 cups dried pinto beans
3 poblano chiles
3/4 pound boneless pork loin, trimmed of fat and cut into 1 1/2-inch cubes
1 1/2 teaspoons achiote paste
2 medium onions, finely chopped
3 cloves garlic, smashed and peeled
1 1/2 teaspoons ground cumin
1 bay leaf
1/4 cup apple-cider vinegar
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
Olive-oil cooking spray

Steps:

  • Soak pinto beans in 4 cups water overnight. Drain in a colander, and set aside.
  • Heat a grill, or turn on the broiler. Roast poblanos, turning, until completely charred, 5 1/2 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove seeds. Finely chop them.
  • Place pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork.
  • Place a saucepan over high heat. When hot, coat with cooking spray. Add pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
  • Reduce heat to medium. Add onions and garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf, and chiles; cook until mixture begins to stick to bottom of pan, about 2 minutes. Add vinegar, and cook, stirring, 30 seconds more.
  • Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.

Nutrition Facts : Calories 542 g

PORK AND PINTO BEAN STEW(CROCKPOT)



Pork and Pinto Bean Stew(crockpot) image

This meal was born out of desperation! I hadn't been to the grocery and just had to cobble something together from what I had on hand. What I had was a small pork roast and half a bag of pinto beans! Desperation never tasted so good!

Provided by cindy sandberg

Categories     Other Main Dishes

Time 6h20m

Number Of Ingredients 11

1 1/2 lb pork roast, cubed
2 Tbsp olive oil
2 c dry pinto beans, soaked(i use the quick-soak method)*
2 qt water
1 small onion, chopped
1 green chili, diced(or 4 oz. can diced green chili)
1 c tomato sauce
1-2 tsp chili powder(to taste)
1/2 tsp garlic powder(or 1 clove garlic, minced)
1/4 c fresh cilantro(or 1 t dried)
salt and pepper

Steps:

  • 1. Heat oil in skillet and cook and stir cubes of pork until nicely browned on all sides.
  • 2. Add pork, soaked and drained beans,water and all remaining ingredients(except fresh cilantro, if using) to crock. Cook on high 5 or six hrs. until beans are very tender. Stir in fresh cilantro
  • 3. *to quick-soak beans: Place in pot with covering an inch above beans. Bring to a boil, turn off heat, cover and soak one hr. Drain. **When I have plenty of time for these to be in the crockpot(maybe 7 or 8hrs.), I sometimes omit the soaking.

DOWN SOUTH PINTO BEANS



Down South Pinto Beans image

My grandmother always brought these wonderful pinto beans with pork jowl to the table at mealtimes, along with cornbread and onions. Yummy. A true Southern tradition.

Provided by linemanswife

Categories     Side Dish

Time 3h10m

Yield 8

Number Of Ingredients 5

2 cups dried pinto beans
4 quarts water, or more as needed
4 (1 ounce) slices pork jowl, or more to taste
2 tablespoons white sugar
salt and ground black pepper to taste

Steps:

  • Wash pinto beans thoroughly and place in a large stockpot. Add 4 quarts water, pork jowl, sugar, salt, and pepper. Bring to a rolling boil over high heat. Reduce heat to a simmer; cook until beans are tender and tasty, 3 to 4 hours. Add water throughout cooking as needed; do not let the beans cook dry.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 33.3 g, Cholesterol 12.8 mg, Fat 10.5 g, Fiber 7.5 g, Protein 11.2 g, SaturatedFat 3.7 g, Sodium 42.9 mg, Sugar 4.1 g

INSTANT POT® PULLED PORK AND BEANS



Instant Pot® Pulled Pork and Beans image

This is a fast and easy way to use up leftover pulled pork and you only need 4 ingredients. Make sure to use a barbecue sauce you are familiar with and like.

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 25m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can pinto beans, undrained
1 cup cooked pulled pork, chopped
½ cup barbecue sauce
½ red onion, chopped
¼ cup water

Steps:

  • Combine pinto beans, pulled pork, barbecue sauce, onion, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 29 g, Cholesterol 41.7 mg, Fat 4 g, Fiber 3.8 g, Protein 17.1 g, SaturatedFat 1.4 g, Sodium 1011.4 mg, Sugar 8.9 g

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