This is a dish that I often make for a larger crowd and want something that I can make in advance. Make it up to the part where the beans are added and then either refrigerate or freeze until it is needed, then add the beans and reheat. It can be made more economical by adding more beans. Serve with a rice, avocado, sour cream, salad and crusty bread or heated tortillas. Go buffet style and allow people to serve themselves.
This is a very versatile recipe. Use diced beef if preferred. Minced pork or beef can be used but will not need to cook for as long. I usually purchase the meat for this when it is on special and dice it myself so that I get a dice that is about 1.5 cm, however, most butchers and meat sections in the supermarket sell it already diced.
Sometimes I serve it on a jacket potatoto with all the trimmings and grated cheese or use the leftovers inside a toasted tortilla wrap.
If travelling/camping take the spices and bay laves in a ziplock bag or screwtop jar.
Mexican Style Pork and Beans
1 kg diced pork ( use beef if preferred)
2 onions, diced
4-6 cloves garlic, crushed or 1 teaspoon garlic powder
1 large tin (800g) chopped tomatoes
2 tins(400g) red kidney beans, drained and rinsed
oil for frying
1½ tablespoons ground cumin
2 teaspoons ground coriander
1 /2 teaspoon oregano
2 teaspoons hot smoked paprika
½ -1 teaspoon chilli flakes
¼ teaspoon ground black pepper
2 bay leaves
Heat a small amount of oil in the pan, add pork and allow to brown a little.
Add onions and garlic and continue to cook until onions soften.
Add spices and cook for a minute or until fragrant.
Add tomatoes, mix well and cover. Add a little water if necessary. Simmer* for 40 minutes or until pork is tender.
Add beans and cook a further 20 minutes or longer. Check consitency of the mixture - it should be thick, add more water or reduce as necessary.
Check flavour, add a little salt if desired.
*I mostly cook this in the oven on 140 deg C and cook for longer.