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I’m a big fan of beans, enjoying them in many different ways–soups, pasta and along with rice. So there was no doubt I needed to participate in the Beantastic #SundaySupper event! But what to share? At first, I thought I might share my basic black beans and rice recipe. It’s a good reliable recipe, but I wanted to make it a bit more interesting. The result was this tasty Skillet Black Beans and Pork recipe.
Serving up pork, black beans and rice is loosely inspired by Cuban cuisine. I’m sure my Cuban friends would be quick to point out ways this differs from their traditional recipes, but hey, it’s very tasty!
A great thing about combining meat with beans in a dish like this is that it cuts down on the amount of meat needed. Thus, you get plenty of protein, while curbing the fat and expense. Just two modest sized boneless pork chops are used here, rubbed with a garlic/cumin mixture, then sliced thin. Those two pork chops were plenty for 4 substantial servings thanks to the beans.
Follow the cooking times carefully here. Unlike a fattier cut like pork shoulder that might typically feature in a Cuban dish, the lean pork chops cook quickly. A quick sear, then brief simmer with the tomatoes and beans leads to some very flavorful and tender pork. Enjoy over some brown rice, and be sure to serve with some sour cream, as it adds a nice flavor.
Wine Pairing: You could make a case to serve this with a Mojito, and I wouldn’t argue! But if you want to stick with wine, as I tend to, this dish has Garnacha written all over it! You might be more familiar with this red wine grape as Grenache, but the flavors of this dish seem to marry particularly well with a Spanish version of it.Print
Skillet Black Beans and Pork
Pork gets cooked along with black beans, onions and peppers for a tasty, Cuban-inspired dish.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Cuban
- 2 boneless pork chops
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 large sweet onion, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- ½ tsp allspice
- 14.5 oz can black beans, drained and rinsed
- low fat sour cream for serving
- Make a quick rub for the pork by combining the garlic powder, cumin and salt in a small bowl. Rub it on the pork chops and set aside while you start the other prep.
- Heat the olive oil in a large skillet on medium heat, then add the onions. Sauté for a few minutes, then add the peppers and garlic. Sauté for about 5 minutes more, and the onions and peppers should start to soften. Push the onions and peppers to the edge of the pan to make room for the pork.
- Slice the pork chops about 1/2 inch thick, and add them to the center of the pan. Cook the pork for 3 minutes on one side so they start to brown, then turn the pieces to cook on the other side. Cook for another minute or so, then add the diced tomatoes and allspice.
- Stir to combine the pork and tomatoes with the onion pepper mixture. Simmer covered for 5 minutes.
- Remove the cover, stir in the black beans. Cook for about 3 more minutes. The pork should be cooked just right at this point–nice and moist, just cooked through. Cut open a piece to double check.
- When the pork is cooked, scoop some of the pork and beans, and serve over rice. Pass sour cream at the table; this adds some nice additional flavor.
Thanks to Tammi from Momma’s Meals for hosting! Be sure to check out all the beantastic dishes from the rest of the #SundaySupper crew!
- Avocado Hummus by Our Good Life
- Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
- Black Bean Chili Nachos by Brunch with Joy
- Chickpea Fries (Panisse) by Curious Cuisiniere
- Five Layer Greek Hummus Dip by Food Done Light
- Pizza Roasted Chickpeas by A Kitchen Hoor’s Adventures
- White Bean and Basil Spread by Peaceful Cooking
Bean-a-rific Soups and Stews:
- Butternut Squash White Bean Soup by Magnolia Days
- Chickpea and Bean Soup by Momma’s Meals
- Classic Cassoulet by Food Lust People Love
- Navy Bean & Kale Soup by An Appealing Plan
- Navy Bean Soup by The Messy Baker
- Slow Cooker Pork and Bean Stew by Nosh My Way
- Kielbasa and White Bean Soup by Cosmopolitan Cornbread
- Spicy Sausage, White Bean and Spinach Soup by Bobbi’s Kozy Kitchen
- Bean and Cornbread Salad by MealDiva
- Clams with Black Beans by A Day in the Life on the Farm
- Gluten Free Green Bean Casserole by Gluten Free Crumbley
- Gold Rush Baked Beans by Lifestyle Food Artistry
- Maple Brown Sugar Baked Beans by Carrie’s Experimental Kitchen
- Pinto Beans With Cornbread Croutons by Nik Snacks
- Whiskey Bacon Baked Beans by Sew You Think You Can Cook
Incredi-bean Main Meals:
- Arugula Tomato and Beans Flatbread by Family Foodie
- Bean and Bacon Tacos by Jane’s Adventures in Dinner
- Beefy Lima Bean Casserole by Cindy’s Recipes and Writings
- Colombian Red beans – Frisoles Antioquenos by Palatable Pastime
- Italian Beans and Greens by Simply Healthy Family
- Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
- One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D’s Books and Cooks
- Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
- Skillet Black Beans and Pork by Cooking Chat
- Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
- White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian
Amaze-beans Sweet Endings:
- Chocolate Covered Espresso Bean Bark by Love and Confections
- Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
- Flourless Mocha Brownies by That Skinny Chick Can Bake
- Gluten-Free Black Bean Brownies by Wallflour Girl
- Gluten-Free Donuts by NinjaBaker
- Pecan Praline Black Bean Brownies by Rhubarb and Honey
- Soy Awesome Cookies 2.0 by What Smells So Good?
- Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
- Sweet Bean Pie by Shockingly Delicious
- Vanilla Bean Creme Brulee by Noshing With The Nolands
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