Mexican Beans with Pork and Chilli2015-03-16
- Servings : 4
- Prep Time : 10m
- Cook Time : 1:30 h
- Ready In : 1:40 h
Mexican Beans with Pork and Chilli can be made with other varieties of beans, but I’ve used the small white beans known as haricot (UK) or navy beans (US). You can vary the amount of chilli depending on your taste and the variety of chilli available. You can also use spareribs, but I’ve used bacon lardons. Ideally the pork should have fat on, but add pork lard if not. Be sure to check the seasoning as some pork may not need any additional salt. Serve with tortillas.
- 3 tbsp fine salt
- 500g dried haricot beans, soaked overnight
- 680g bacon lardons
- 2-3 large dried red chillies, seeds and veins removed
- 5 peppercorns, roughly crushed
- 1 tsp cumin seeds, crushed
- 3 whole cloves, crushed
- 2 garlic cloves, crushed
- 625ml hot water
- 2 bay leaves
Dissolve the salt in 4 litres of cold water and add the beans, leaving them to soak for at least 8 hours, then drain and rinse.
Put the pre-soaked beans in a saucepan with 2 litres of water and bring to the boil. Turn the heat down and simmer gently until they are tender. This may take from 30 minutes to over an hour, depending on the quality and age of the beans. Drain and reserve the cooking liquid.
Meanwhile, cook the pork. Place the cubes into a large frying pan and barely cover with water. Cook over a medium heat until some of the fat has melted and you are left with tender pork in a little sauce. If the pork is very lean you may need to add pork lard. Turn the heat off.
Dry fry the chillis in a frying pan on a low-medium heat for a few minutes until they darken in colour. Be careful not to burn them as they will become bitter. Place the fried chillis in a small bowl and cover with a little water, leaving them to soak for about 5 minutes. Drain the chillis and, with the crushed spices, garlic and 125ml water, put into an electric blender and blend thoroughly. Add this to the pan with the pork and reheat. Add the beans with some of the cooking liquid and the bay leaves and cook on a low heat for 20 minutes. Serve hot.