The weather finally took a turn.
Hasn’t rained since June and now it hasn’t stopped raining for three days!
Time to get back to some more “stick to the ribs” kinda food to help with the beginning of the hibernation process!
This dish is certainly NOT your gramma’s Pork & Beans by any means.
I started with the basic concept of my old favorite go to dish Nelson’s Beans but then added a few twists and turns.
Heat a heavy skillet, add a little olive oil and then:
Sear off one pork tenderloin, quickly cooking on all sides.
Once it is done on all sides ( don’t forget the ends) add:
- 1 large onion sliced in full rounds
- 2 – 3 cloves of minced garlic
- 1 cup chopped mushrooms
- 1/2 bell pepper of your choice
- 1 finely chopped jalapeno pepper
Keep stirring till the vegetable are well sweated then add some favorite spices:
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp oregano
- 1 tsp thyme
- 1 tsp smokie paprika
Mix those in well to your cooking veg, working around the pork.
Then add 1 tin of crushed or diced tomato AND 1 tin of tomato paste.
And then add a little water if there wasn’t enough juice in the tomatoes.
Stir that all well and then put a lid on it for about 10 minutes till it is all well heated and the pork cooked.
Then the last thing you will add is one or two ( depending on how much you are making) tins of beans. Nelson’s beans call for Pinto but for this I just used navy.
Stir them in well to everything else and heat for another 5 minutes.
When you are ready to go to the plate, remove the pork loin from the beans.
Slice the pork into nice attractive disks.
Spoon out a few spoonfuls of beans on to the plate of your choice and then top with a few rounds of pork and then sprinkle with fresh cilantro and a good squeeze of lime juice!!
Now THAT is a stick to your ribs kind of dinner!!