(Pork and Beans with Beer)
Heat Scale = Mild
8 slices Bacon
1/2 pound boneless lean Pork -- cubed
1/2 pound fully cooked Smoked Ham -- cubed
2 large Onions -- sliced
2 cans diced Tomatoes and Green Chilies (10-oz.)
1 tablespoon Chili Powder
1 teaspoon Oregano
1 teaspoon Cumin
1/4 teaspoon Cayenne
4 cups cooked Pinto or Kidney Beans -- rinsed and drained
2 cans Beer (12-oz.) -- at room temperature
In a Dutch oven, cook bacon over medium heat until crisp and brown; drain, crumble and set aside, reserving drippings. In drippings, cook pork and ham, stirring occasionally, until browned; set aside with bacon. In the same pot, saute onion until soft; add tomatoes, chili powder, oregano, cumin and cayenne; mix well. Add bacon, pork, ham and beans; mix well. Add beer slowly, stirring constantly; bring to boil. Lower heat; cover and simmer over very low heat, 1 hour, or until consistency is like a thick stew, stirring occasionally. Serve with warm tortillas.

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Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved