Skillet Pork and Black Beans is an easy and flavorful recipe drawing upon Cuban cuisine. We offer some wine pairing ideas and cocktail suggestions for this recipe. First published in 2015, recently updated with some new photos, pairings and other tips. Disclosure: This post contains affiliate links, and some of the wines suggested were provided as complimentary samples.
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. This was also a handy way to dig into stash of canned beans we had for the spring 2020 quarantine!
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.
Tips for making the recipe
Head down to the recipe card for all the details; below are some key tips for making a delicious skillet pork and black beans meal:
- 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.
- During the recent re-make of the recipe, we added some frozen corn to the dish. Not a crucial addition but if you have some corn in the freezer it’s a nice way to use some.
- We also topped the dish with sliced avocados when making it recently. Another tasty addition, but the dish is fine without it– we left some of the old photos in to show the meal without the avocado.
- Enjoy over some brown rice, and be sure to serve with some sour cream, as it adds a nice flavor.
Cocktail Pairings with Drinkworks
A Mojito or perhaps a Margarita would be a great pairing here.
I recently tested the Drinkworks® Home Bar by Keurig®. This is a handy way to make cocktails at home. Read more about Drinkworks in my article about it here. Or if you are ready to get your Drinkworks Home Bar, use this link http://bit.ly/2VkoiZW, and you get $50 off the usual retail price!
If you want to stick with wine, as I often do, 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.
My remake of this skillet pork dish coincided with the April 2020 #WineStudio exploration of wines from Bodega San Valero, from the Cariñena region in Northeastern Spain.
I decided to open the 2019 Celebrities Garnacha ($15, 14.5% ABV) from San Valero to go with the pork and black beans recipe. This young Garnacha is bright cherry red in the glass, with a jammy nose. Boysenberry fruit, light and flavorful on the palate.
I would definitely recommend this wine with the dish, or try another Garnacha if you can’t get your hands on this one.
This recipe made plenty for us to enjoy for two nights (and there’s still enough for lunch today!). So on night two, we tried the dish with the 2018 Achaval Ferrer Malbec ($25, 14.5% ABV) from the Mendoza region of Argentina. I received this wine as a sample for Malbec Day.
The Achaval Ferrer Malbec has a musky nose, and bright purplish red in the glass. On the palate, blackberry fruit and a bit of spice. A good representation of Mendoza Malbec.
The Malbec worked pretty well with the pork dish, although I would give the nod to the Garnacha as my recommended pairing. However, if you have a Malbec on hand it can certainly be a good option, too.Print
Skillet Pork and Black Beans
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: 5 servings 1x
- Category: Main
- Method: stove top
- Cuisine: Cuban
- 2 boneless pork chops
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 large sweet onion, chopped
- 1 red bell pepper, chopped (see notes)
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- ½ teaspoon allspice
- 14.5 oz can black beans, drained and rinsed
- 1 cup frozen corn (optional)
- low fat sour cream for serving
- avocado slices for topping (optional)
- cooked rice for serving
- Prep the pork: 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.
- Sauté vegetables: Heat the olive oil in a large skillet on medium heat, then add the onions. Sauté for a few minutes, then add the peppers. Sauté for about 5 minutes more, and the onions and peppers should start to soften. Add the garlic and cook for 1 more minute.
- Add the pork: Slice the pork chops about ½ inch thick. Push the onions and peppers to the edge of the pan to make room for the pork. Add the pork to the center of the pan. Cook the pork slices for 3 minutes on one side so they start to brown, then turn the pieces to cook on the other side.
- Add tomatoes: After turning the pork over, cook for another minute or so. Next, add the diced tomatoes, allspice and corn, if using. Stir to combine the pork and tomatoes with the onion pepper mixture. Simmer covered for 5 minutes.
- Add black beans: 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.
- Serve the pork: 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.
- When we originally made this recipe, we used ½ a green bell pepper and ½ of a red bell pepper. When remaking this recipe, fresh ingredients were hard to come by, so just cutting into one pepper made sense. Either way works fine.
- You could also try adding a squirt of lime juice to the finished dish.
Keywords: pork chops, pork and beans, skillet pork recipes, pork and black beans and rice
More Skillet Recipes
I love the convenience of cooking up a skillet meal, quickly melding flavors together. Here are some more of my favorite skillet recipes:
- Potato Bacon Skillet Casserole — Tartiflette
- Greek Turkey Spinach Skillet
- Pork and Cabbage Skillet
- Kale and Kielbasa Skillet
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