Name: Mexican-style pork with beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup chopped roasted pork; 1 Tbsp olive oil; 1 red onion; 2 clove of garlic; ½ red bell pepper; ½ yellow or green bell pepper; 1 tsp cumin powder; 1 tsp ground coriander; 1 tsp smoked paprika; Couple of pinches of Cayenne; 1 Tbsp tomato purée; 1 tin black beans, drained; 1 small cooked or barbecued corn on the cob or ½ cup tinned/frozen corn kernels; Chopped Coriander leaves; Salt and pepper; Lime; Water

Mexican-style pork with beans

5 Nov 2024

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This Mexican-style pork with beans is made with leftover roast pork. You can add more cayenne or some Jalapeno for a fiery version. Serve it in taco or tortilla wraps (with salsa and guacamole), alternatively with steamed rice and a crispy salad. If dairy is not an issue, you can add a dollop of sour cream, yoghurt or some grated cheese.

Ingredients

1 cup chopped roasted pork
1 Tbsp olive oil
1 red onion
2 clove of garlic
½ red bell pepper
½ yellow or green bell pepper
1 tsp cumin powder
1 tsp ground coriander
1 tsp smoked paprika
Couple of pinches of Cayenne
1 Tbsp tomato purée
1 tin black beans, drained
1 small cooked or barbecued corn on the cob or ½ cup tinned/frozen corn kernels
Chopped Coriander leaves
Salt and pepper
Lime
Water

Instructions

Cut the roasted pork into small cubes and set aside.
Thinly slice the onion & peppers, chop the garlic and set them aside.
Heat the oil in a large frying pan and gently sauté the onion for 5 minutes.
Add the garlic and pepper pieces, then stir-fry for a minute.
Add the spices then the tomato purée, stir for a minute, then add a small glass of water.
Season with salt and pepper, cover and gently cook for 15 minutes until you get a thick sauce.
Add the pork and the drained beans. Cook for a couple of minutes.
Meanwhile, cut the kernels off the cob.
Add the corn to the stew and cook for another couple of minutes.
Add the coriander leaves, a squeeze of lime and serve.