Southwestern Pork and Beans

Southwestern Pork and Beans Recipe - A Delicious American Dish

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Southwestern Pork and Beans is a delicious and hearty dish that combines tender pork slices with flavorful pinto beans and crushed tomatoes. This recipe is perfect for a cozy dinner or a casual gathering with friends and family.

History

This recipe draws inspiration from traditional Southwestern cuisine, which is known for its bold flavors and hearty ingredients. The combination of pork, beans, and tomatoes has been a staple in Southwestern cooking for generations, providing a satisfying and comforting meal for all to enjoy.

Ingredients

0.5 lb (227 g) pork tenderloin, sliced into 12 equal pieces
0.5 tsp ground coriander
2 tbsp vegetable oil, divided
0.5 small yellow onion, thinly sliced (about 0.25 cup)
2 cups canned pinto beans, drained and rinsed
2 cups canned crushed tomatoes
2 cloves garlic, minced
2 tbsp minced jalapenos
1 tbsp tomato paste
1 tsp dried oregano
0.5 tsp salt

How to prepare

Place the pork slices on a cutting board. Use a meat mallet or the flat side of a heavy knife to pound each slice to an even thickness of 0.13 inches. Sprinkle both sides of the pork with coriander, lightly pressing it into the meat.
In a large skillet, heat half of the oil over high heat. Add some pork slices to the skillet and cook them in batches until they are browned, about 2 minutes per side. Transfer the cooked pork to a plate. Repeat this process with the remaining pork slices. Add the remaining oil to the skillet and heat it over medium heat. Add the onion and sauté until it becomes soft, about 5 minutes.
Reduce the heat to medium-low. Stir in the jalapeno pepper, tomato paste, oregano, and salt. Cook, partially covered, until the tomatoes soften, about 20 minutes.
Return the pork to the skillet and cook it, covered, until it is heated through, about 3 to 4 minutes. Serve immediately.

Variations

Add diced bell peppers or corn for extra color and flavor.
Substitute black beans or kidney beans for the pinto beans.
Top with shredded cheese, sour cream, or avocado slices for a creamy finish.

Cooking Tips & Tricks

Be sure to pound the pork slices to an even thickness to ensure they cook evenly.

- Browning the pork slices before adding them to the skillet adds extra flavor to the dish.

- Adjust the amount of jalapenos to suit your spice preference.

- For a thicker sauce, simmer the dish uncovered for a few extra minutes.

Serving Suggestions

Serve the Southwestern Pork and Beans with a side of rice, tortillas, or a fresh green salad for a complete meal.

Cooking Techniques

Browning the pork slices before simmering them in the tomato sauce adds depth of flavor.

- Simmering the dish partially covered allows the flavors to meld together while still retaining some liquid.

Ingredient Substitutions

Use chicken or beef slices instead of pork for a different protein option.

- Substitute fresh tomatoes for canned crushed tomatoes for a more vibrant flavor.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Southwestern Pork and Beans with fresh cilantro, sliced jalapenos, or a dollop of sour cream for a colorful and appetizing presentation.

Pairing Recommendations

Pair this dish with a cold beer, a glass of red wine, or a refreshing iced tea for a satisfying meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Southwestern Pork and Beans contains approximately 300 calories.

Carbohydrates

Each serving of Southwestern Pork and Beans contains approximately 25 grams of carbohydrates.

Fats

Each serving of Southwestern Pork and Beans contains approximately 12 grams of fats.

Proteins

Each serving of Southwestern Pork and Beans contains approximately 20 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Southwestern Pork and Beans is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Southwestern Pork and Beans is a flavorful and satisfying dish that combines tender pork slices with hearty pinto beans and crushed tomatoes. This recipe is perfect for a cozy dinner or a casual gathering with friends and family. Enjoy the bold flavors of the Southwest with this delicious and easy-to-make dish!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Southwestern Pork and Beans. It was many years ago, when I was just a young girl visiting my aunt in New Mexico. I had always been fascinated by the flavors and spices of the Southwest, and I was eager to learn as much as I could about their cuisine.

My aunt was a wonderful cook, and she had a treasure trove of recipes that she had collected over the years. She had learned many of them from her mother, who had learned them from her mother, and so on. Each recipe had a story behind it, a history that made it even more special.

One day, my aunt pulled out a faded old recipe card from her collection and handed it to me. She told me that this recipe for Southwestern Pork and Beans had been passed down through generations of our family, and that it was a true gem. I couldn't wait to give it a try.

The ingredients for the dish were simple and wholesome: pork shoulder, pinto beans, onions, garlic, tomatoes, and a variety of spices like cumin, chili powder, and oregano. The recipe called for slow cooking the pork until it was tender and then simmering it with the beans and spices until the flavors melded together perfectly.

I watched my aunt as she demonstrated each step of the recipe, her hands moving with practiced ease. She showed me how to brown the pork, how to sauté the onions and garlic until they were fragrant, and how to add just the right amount of spice to give the dish that distinctive Southwestern kick.

As the pork and beans simmered on the stove, filling the kitchen with their mouthwatering aroma, my aunt regaled me with stories of our family and how this recipe had been a staple at family gatherings for generations. She told me about the times when she had cooked this dish for her own children, and how it had always brought them comfort and joy.

When the Southwestern Pork and Beans were finally done, we sat down to eat together at the kitchen table. The flavors were incredible - the tender pork melting in my mouth, the beans creamy and flavorful, and the spices dancing on my tongue. It was a dish that tasted of tradition and love, of family and heritage.

After that day, I made the recipe for Southwestern Pork and Beans countless times. I cooked it for my own family, for friends and neighbors, and for special occasions when I wanted to share a piece of my family's history with others. Each time I made it, I felt a connection to my ancestors and to the land that had inspired this dish.

Over the years, I have added my own twist to the recipe, experimenting with different ingredients and techniques to make it my own. But no matter how I change it, the essence of the dish remains the same - a taste of the Southwest, a taste of home.

Now, as I pass this recipe on to you, my dear grandchild, I hope that you will cherish it as much as I have. I hope that you will cook it with love and share it with others, passing on the tradition that has been a part of our family for generations.

And who knows, maybe one day you will pass it on to your own grandchildren, telling them stories of me and my aunt, of the Southwest and the flavors that have shaped our family for so long. And maybe, just maybe, they will feel that sense of wonder and connection that I felt all those years ago when I first saw the recipe for Southwestern Pork and Beans.