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This recipe is from the @site_name Allstar team that competed to create the most innovative, best-tasting recipe in a BUSH’S® Beans cook-off. Team members included @site_name community members Yoly (Yolanda Gutierrez), Chef Roy (Roy Denno), and TheDailyGourmet (Sarah Stone).
Ingredients
- 2 pounds pork ribs, cut into 2-inch sections
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 5 slices bacon, chopped
- 2 cups chopped onion
- 1 serrano pepper, thinly sliced
- 1 (14.5 ounce) can chicken broth
- 1 (8 ounce) can tomato sauce
- 1 (26.5 ounce) can BUSH'S® Black Beans, drained and rinsed
- 1 (26.5 ounce) can BUSH'S® Pinto Beans, drained and rinsed
- 1 (15 ounce) jar pickled cactus strips (nopalitos) with liquid, such as Dona Maria®
- 4 cups cooked rice
- 1 avocado – peeled, pitted and diced
- chopped fresh cilantro
Directions
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.
Cook’s Note:
You can substitute 2 1/2 pound pork shoulder, trimmed of excess fat, for the 2 pounds of pork ribs.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 576 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat7g | 35% |
| Cholesterol67mg | 22% |
| Sodium1245mg | 54% |
| Total Carbohydrate64g | 23% |
| Dietary Fiber14g | 49% |
| Total Sugars4g | |
| Protein30g | |
| Vitamin C15mg | 75% |
| Calcium130mg | 10% |
| Iron3mg | 18% |
| Potassium664mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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