Pork and Pinto Beans Recipe
Pork and Pinto Beans Recipe photo by Taste of Home

Pork and Pinto Beans Recipe

Publisher Photo
"I first tasted this dish at an office potluck, and now I serve it often when company comes," says Darlene Markel, a Salem, Oregon field editor. "I set out an array of toppings and let everyone fix their own taco salad."
TOTAL TIME: Prep: 25 min. + standing Cook: 8 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + standing Cook: 8 hours
MAKES: 10 servings

Ingredients

  • 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 chilies
  • 2 tablespoons chili powder
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Dash pepper
  • 2 packages (10-1/2 ounces each) corn tortilla chips or 30 flour tortillas (10 inches)
  • Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Nutritional Facts

1 serving (1 each) equals 1,000 calories, 19 g fat (5 g saturated fat), 68 mg cholesterol, 1,383 mg sodium, 131 g carbohydrate, 32 g fiber, 55 g protein.

Directions

  1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
  2. Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high for 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender.
  3. Remove meat, shred with two forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas; serve with toppings of your choice. Yield: 10 servings.
Originally published as Pork and Pinto Beans in Taste of Home February/March 2003, p17

Nutritional Facts

1 serving (1 each) equals 1,000 calories, 19 g fat (5 g saturated fat), 68 mg cholesterol, 1,383 mg sodium, 131 g carbohydrate, 32 g fiber, 55 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pork and Pinto Beans

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   (5)
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MY REVIEW
Reviewed Jun. 11, 2013

I was looking forward to making this for my family. Unfortunately, this recipe was very disappointing. It needed a serious flavor boost, including salt. I recommend that water be replaced with salsa. Add some salt, too.

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