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Charro Beans with Pork Belly

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Ingredients

Adjust Servings:
1 pound dried pinto beans
2 teaspoons ground cumin
2 teaspoons smoked paprika
teaspoons kosher salt
½ teaspoon ground black pepper
1 pound pork belly, cut into 1-inch pieces
1 cup diced onion
4 cloves garlic, minced
1 jalapeño, stemmed and diced
3 cups chicken stock
1 (14.5-ounce) can diced tomatoes with green chiles
Garnish
diced tomatoes, diced onion, sliced jalapeño

Charro Beans with Pork Belly

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    Ingredients

    • Garnish

    Directions

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    Steps

    1
    Done

    In a large Dutch oven, combine beans and water to cover by 2 inches. Let stand for 8 hours. Drain.

    2
    Done

    In a small bowl, stir together cumin, paprika, salt, and pepper. In a large bowl, toss together pork belly and 1 tablespoon spice mixture. Cover and refrigerate for at least 15 minutes or up to 8 hours. Reserve remaining spice mixture.

    3
    Done

    Select SAUTÉ feature on Instant Pot. Add pork in a single layer; cook for 5 minutes. Turn, and cook until lightly browned, about 3 minutes more. Remove from pot; set aside.

    4
    Done

    Add onion, garlic, and jalapeño to pot; cook for 4 minutes, stirring frequently. Add reserved spice mixture; cook for 1 minute. Add beans, pork, stock, and tomatoes. Cover and lock lid. Pressure cook on high for 25 minutes. Natural release pressure for 15 minutes. Carefully release remaining pressure. Serve immediately. Garnish with tomatoes, onion, and jalapeño, if desired.

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