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

Pork and Pinto Beans Recipe

Read Reviews (1)
3.4 1
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.

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

Reviews for Pork and Pinto Beans(1)

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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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