In this recipe I use my mexican spice mix to give a delicious smoky flavour to the sauce. Cooking in the oven for 90 minutes allows the pork to become so tender that it falls apart in your mouth.
I use pinto beans in this recipe but to be honest you can use any beans that you like or have in your cupboard, eg black beans, kidney beans, black eyed peas, haricot beans.
Feel free to experiment with how much of the spice mix to use. I recommend starting with a small amount (maybe 2 tbsp) and then working up based on your taste for spicy food.
This is another great dish to make for a crowd as it is really easy to make and is super tasty. It also freezes well which makes it a favourite of mine.
Whenever I make this and there are leftovers I usually make a little pie or tart the next day. I make some shortcrust pastry and fill it with the leftovers and bake for 25 minutes. It is amazing and I love having it for lunch.
Spicy pork and beans
- 600 g pork pieces
- 3 tsp Mexican spice mix (from my mexican spice mix recipe)
- 2 tins whole plum tomatoes
- tbsp tomato puree
- 1 tin pinto beans
- 300 g rice
- Marinate pork pieces in 2 tbsp mexican spice mix for 1-3 hours. If you don't have time, just skip to step 3 but add all the spice mix.
- Pre heat oven to 180 Celsius, Gas Mark 4
- Brown pork pieces (add 1 more tbsp of mexican spice mix while browning)
- Add 2 tins of tomatoes, tomato puree and the drained tin of pinto beans
- Season with salt and pepper
- Put in oven for up to 90 mins checking regularly for liquid levels and meat tenderness
- Serve with rice