Go Back

Mexican-style pork with beans

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

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

Method
 

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