Mexican-Style Pork and Beans

This recipe is from the Allrecipes Allstar team that competed to create the most innovative, best-tasting recipe in a BUSH’S® Beans cook-off. Team members included Allrecipes community members Yoly (Yolanda Gutierrez), Chef Roy (Roy Denno), and TheDailyGourmet (Sarah Stone).

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 576 calories; protein 30.4g; carbohydrates 64.4g; fat 21.9g; cholesterol 67.4mg; sodium 1245mg.

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