Tex-Mex Beans and Pork Chops
5m
Prep Time
3h 10m
Cook Time
6
Servings
Dive into the rich flavors of Tex-Mex cuisine with this simple yet satisfying recipe. Combining the bold taste of Red Gold Tomatoes + Green Chilies with tender pork chops and hearty pinto beans, this dish is a crowd-pleaser that's perfect for any weeknight dinner. @kellycookstexas @thefeedfeed
Dive into the rich flavors of Tex-Mex cuisine with this simple yet satisfying recipe. Combining the bold taste of Red Gold Tomatoes + Green Chilies with tender pork chops and hearty pinto beans, this dish is a crowd-pleaser that's perfect for any weeknight dinner. @kellycookstexas @thefeedfeed
Ingredients
COPY INGREDIENTS
6 pork chopscumin, to tastefreshly ground black pepper, to tastekosher salt, to tasteonion powder, to taste1 tablespoon olive oil1 large onion, diced1 tablespoon minced garlic16 ounces dry pinto beans, rinsed1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz1 can Red Gold® Roasted Garlic Tomato Paste 6 oz1 large bay leaf1 tablespoon chicken bouillon1/2 cup fresh cilantro, chopped
Instructions
- Season both sides of the pork chops with cumin, black pepper, salt and onion powder.
- Heat olive oil in a large pot over medium-high heat. Sear both sides of the pork chops, then set aside.
- In the same pot, sauté the diced onion until tender. Add the minced garlic to the onion and sauté for an additional 3-4 minutes.
- Layer the pork chops on top of the onion and garlic mixture, stacking them if necessary.
- Place the pinto beans on top of the pork chops and add enough water to completely cover the ingredients.
- Stir in the diced tomatoes, tomato paste, bay leaf and chicken bouillon. Cover the pot with a lid, reduce the heat to medium, and simmer. Add water and occasionally stir as needed.
- After 1 1/2 hours, optionally remove the bones and reduce the heat to medium-low. After 2 1/2 hours, season with salt to taste, remove the bay leaf, and add the chopped cilantro.
- Serve over rice or mashed potatoes and enjoy!
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