Name: Spanish-Style Pork and Beans with Lime Rice
Prep time: 15 minutes
Cook time: 1 hour
Yield: 4 servings
Ingredients: For the pork:; 2 Tbsp. apple cider vinegar; 1 Tbsp. water; 1 lbs. ground pork; 6 slices bacon, diced; For the beans:; 2 Tbsp. olive oil; 2 Tbsp. butter; 2 large Spanish sweet onions, sliced; 3 (15 oz.) cans pinto beans, drained; 2 (14.5 oz.) cans petite diced tomatoes; For the rice:; 2 cups white rice; 4 cups chicken broth; grated zest and juice of 1 lime

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Spanish-Style Pork and Beans with Lime Rice

Recipe by Mary Johnston, Savory Franchising Team employee

Global Cuisines

Braising & Slow Cooking

A traditional rice-and-beans Spanish dish served with bacon and ground pork.

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Serves 4 servings

Prep Time 15 minutes

Cooking Time 1 hour

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Spanish-Style Pork and Beans with Lime Rice

Ingredients

For the pork:

4 Tbsp. Chimayo Chorizo Sausage Spice

2 Tbsp. apple cider vinegar 1 Tbsp. water 1 lbs. ground pork 6 slices bacon, diced For the beans: 2 Tbsp. olive oil 2 Tbsp. butter 2 large Spanish sweet onions, sliced 3 (15 oz.) cans pinto beans, drained 2 (14.5 oz.) cans petite diced tomatoes 2 Tbsp. Siesta Key Spanish Sazon For the rice: 2 cups white rice 4 cups chicken broth grated zest and juice of 1 lime

Golden Sol Sazon

Directions

Step 1 Combine sausage spice, vinegar and water in medium bowl. Add ground pork and mix with hands until combined. Cover and refrigerate for 3 to 4 hours.

Step 2 Once pork has marinated, cook bacon over medium-high heat in large skillet until almost crispy.

Step 3 Add ground pork and cook over medium heat until pork is cooked through.

Step 4 Meanwhile, heat oil and butter in Dutch oven over medium heat. Add onions and cook low and slow until onions start to caramelize, turning a rich brown color, about 15 min.

Step 5 Preheat oven to 350 degrees. Add cooked pork mixture to Dutch oven with onions. Add beans and tomatoes and stir in Siesta Key until everything is well combined.

Step 6 Bake in oven for 30 min.

Step 7 Meanwhile, combine rice, chicken broth and lime in large saucepan, bring to a boil, then simmer over low heat, covered, until water is absorbed, about 20 min.