Pork with Black Beans
In this recipe for pork with black beans, we use Jamonilla®, green bell pepper, fresh herbs, and canned black beans. Some versions suggest blending the mixture, so it becomes more soup-like, but in this recipe, we keep the black beans intact, which gives the dish a thick mixture.
Jamonilla® with black beans is the perfect go-to dish either as a meal itself, or as a side dish with your favorite Mexican dishes such as tacos, burritos, enchiladas, or nachos.
The dish is ready in 30 minutes, however, if you want to use dry beans, you must soak them first, and make them ready the day before use.
30 Min.
15 Min.
Recipe created byTulip
12 oz
10.5 ozcanned black beans
4 clovesgarlic
1 onion
1 green bell pepper
2 bay leaves
1 tbsporegano
1 tbspcumin
1 tbspwhite vinegar
Fresh cilantro
Salt
Freshly ground pepper
Bread
Difficulty: Easy
Tips
Serving suggestions
- Black beans are very flavorful, and they are loaded with fiber, antioxidants, and low-fat protein. Serve the pork with black beans on its own or as a tasty side to other Mexican dishes such as enchiladas or burritos. Another great tip is to use the dish as a filling for tacos or tortillas.
- Food preparation makes the busy weeknights easier. Therefore, you might as well double the recipe, and make some extra for the freezer. This dish will last 2 weeks in the freezer.
- When you want to eat the dish: Place the pork with black beans in the fridge overnight and reheat it on the stovetop the next day.
