Southwest Pork Chops and Black Beans

 

Bone-in Pork Chops with Brown Butter, Balsamic and Beans

Video taken from the channel: Rachael Ray Show


 

HOW TO COOK PORK WITH BLACK BEANS (PORK TAUSI) | Kat’s Empire |

Video taken from the channel: Kat’s Empire


 

Healthy Black Bean Soup | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

Cabin: Southwestern Pork Chop and Beans

Video taken from the channel: Chef Aaron Chamberlin


 

How to Make the Best Barbecue Beans and Smoked Pork Chops

Video taken from the channel: America’s Test Kitchen


 

Brazilian Feijoada Black Bean & Pork Stew Recipe

Video taken from the channel: Food Wishes


 

Southwestern pork chops with sweet corn and black beans

Video taken from the channel: 6 Pack & A Grill


Cook the garlic and pork chops in the oil until the meat is fully cooked and slightly browned. Add the onions and mushrooms and cook on medium high heat for 4-5 minutes until onions are browned. Toss in the corn, black beans, and diced tomatoes, and heat for 5 more minutes, stirring frequently.

Makes roughly 6 servings. In small bowl, mix black beans, frozen corn, salsa verde, chili powder and cumin. Sprinkle pork chops with salt; place 1 on center of each sheet of foil. Dividing evenly, spoon about 3/4 cup bean mixture around and on top of each pork chop. Top each pork chop.

1 medium onion, chopped. 2 tablespoons olive oil, divided. 1-1/2 teaspoons minced garlic.

2 cans (14-1/2 ounces each) diced tomatoes, drained. 1 can (15 ounces) black beans, rinsed and drained. 3/4 cup chicken broth. 1-1/2 teaspoons chili powder. Combine the black beans, green chili tomatoes, corn, onion and all of the spices in a large mixing bowl.

Cover bottom of slow cooker with 1/3 of the bean mixture. Place two chops on top with browned side up. Repeat with half of remaining sauce, final two chops.

Add pork, onion, bell pepper and garlic; cook and stir 6 to 8 minutes or until pork is no longer pink in center and vegetables are crisp-tender. 2 Stir in corn, beans. Heat vegetable oil in a large skillet over medium-high heat. Add pork and red onion, and sauté 6 to 8 minutes or until pork is browned.

Stir in tomato mixture; bring mixture to a boil, and stir in rice. Cover and remove from heat. Let stand 5 minutes. Southwest rotel pork chops slow cooker recipe.

But if you don’t have homemade, grab a can of rotel, a can of corn, and a can of black beans, and a packet of McCormick taco seasoning and have this meal in the crock pot in a matter of minutes. I love easy dinner ideas like this. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season.

Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops. In small bowl, mix black beans, frozen corn, salsa verde, chili powder and cumin.

Sprinkle pork chops with salt; place 1 on center of each sheet of foil. Dividing evenly, spoon about 3/4 cup bean mixture around and on top of each pork chop. Top each pork.

List of related literature:

We substituted small red beans for the local Camelliabrand dried red beans and replaced the smoky, meaty flavor of tasso (traditional Cajun ham) with a combination of chipotle chile in adobo sauce and smoked paprika.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

The beans are lighter in color so will show up in dark chili, and also they are tender.

“Food Styling: The Art of Preparing Food for the Camera” by Delores Custer
from Food Styling: The Art of Preparing Food for the Camera
by Delores Custer
Wiley, 2010

WHY THIS RECIPE WORKS: For a super-easy pork stir-fry, we paired pork tenderloin with earthy mushrooms, sweet snow peas, and crisp bean sprouts for a pleasing contrast of textures and flavors.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Baked beans come in many styles, but I’m drawn to the classic Boston variety with white or navy beans, salt pork, fat back or pork belly, and molasses.

“From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire” by Richard Miscovich
from From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
by Richard Miscovich
Chelsea Green Publishing, 2013

Also known as butter beans, lima beans are delicious alone or in company with roasted meat and poultry.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

Start cooking the chops 15 min Season with salt and pepper and sauté the pork chops in a straight-sided sauté pan with the butter and a small amount of oil.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Drain, and combine beans, onion, sugar, ketchup, vinegar, molasses, mustard, chili powder, garlic, cayenne, salt, and five cups of water in a large 9 by 13-inch aluminum baking pan.

“Dadgum That's Good” by McLemore, John
from Dadgum That’s Good
by McLemore, John
Oxmoor House, 2017

Add the smoked turkey drumsticks on top of the beans and cover.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

• Summary: A recipe for Steamed spareribs or pork chops calls for: “2 tablespoons fermented black beans, crushed very lightly in 1 tablespoon water, 1½ tablespoons dark soy sauce.”

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Once firm, toss pork with 1 tablespoon red wine vinegar, 1¼ teaspoons chili powder, 1 small minced garlic clove, 1 teaspoon salt, ¾ teaspoon hot paprika, ¾ teaspoon chipotle chile powder, ¾ teaspoon dried oregano, ¼ teaspoon pepper, and ⅛ teaspoon ground cumin in medium bowl.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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28 comments

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  • Every time I watched this, it is easy to see that he makes this up because in Costa Rica there is not such a thing as Black bean soup but Gallo Pinto and it does not have eggs neither the chilli/coriander sauce at the end ������������

  • In response to some comments below: in the US, you may find manioc flour (farinha de mandioca) or cassava flour in a well stocked Latin American or African food store. Don’t use “tapioca”; it’s not suitable for this dish. In a Latin American grocery, what you want is farinha de mandioca para farofa. Sometimes you can find packets of ready-to-use “farofa pronta”. Do not overheat or burn the farofa! If you do, throw the batch out completely, as it will be inedible. Warm or cook over a medium to low fire, stirring constantly—turn it off and remove from heat if you need to walk away for even a minute. This farofa is super traditional accompaniment to feijoada — it serves to thicken the bean broth and is added to taste on your plate. I’m not from Brazil, but I lived and worked there for over 3 years.

  • Two words: Lebanon Bologna. Forget the liquid smoke, just stir in diced/ground LB, and you will have the smokiest, best tasting beans. On its own, LB is almost offensively smokey, but in beans??? Oh, my. And it’s actually smoked meat, not artificial flavoring.

  • WOW! I see this is an old posting, but just watched it…. so, where do you get smoked pork chops and linguica? What kind of place do you shop? I’ll fake my way thru this and I’m sure it’ll be great but I’ll know it just ain’t right.

  • water does not spin other way. myth. coriolis effect not that powerful. stop spreading stupid lies. it all depends on manufacturer of sink, toilet etc and zero to do with hemispheres.

  • It anin’t right using canned beans, I expect more from these two, for those of you looking for a good bake bean recipe I recommend Alton Brown’s baked beans recipe.

  • I just love your channel. Beyond food chemistry, there is a lot chemistry going with each other. I think that is one thing you cannot fake.

  • I lived in Brazil for years, Married to a Brazilian lady, have 2 daughters and a grand daughter in Brazil. The water does no go the other way. You left out the Pimenta.

  • What’s up with using somebody else’s cooked beans? Not all canned beans are equal. Master the dried bean. Time an issue? Pressure cooker. Be the complete master of your frijoles.

  • I do not like this new style of feijoada, which is now made, they say it is CHIK, I like the old style, besides these ingredients also takes oxtail, ox, and very belly belly…. this was the real feijoada,,,, this new style gets very DRY,

  • Everything looks good but the beans from the supermarket!
    I am Italian and I soak them overnight, completely a different taste. Also I use carrot, celery, garlic, fresh parsley,olive oil,fresh tomatoes,black pepper and a bit of turmeric for the colour. I think it’s tastier that the Jamie Oliver one

  • Thank you so much for this I think very very delicious recipes… And I love that recipe of toasted cassava flour etc… Very interesting… Is that
    Thank you

  • I thought the USDA safe temp for pork is145F before removing meat from the heat source. Recipe looks good, but after fearing pink pork most of my life 150f is about as low as I could go.

  • As a Brazilian I could say that this is not exactly feijoada, but a version of it! Some of the ingredients are not what we use, for example, pork parts are used (paws, ears, tail..) because this is a dish the slaves used to cook with the scraps of their master´s food. You can be sure they did not have pork loins! lol:) But overall, it looks pretty ok!!!

  • Cook’s Country baked beans everything you put in the sauce of the beans is already and Bulls-Eye BBQ sauce so why would you use store-bought sauce

  • Chef! You can use Cream of Wheat crumbs as cassava or “farofa” if you don’t have the ingredients for the actual thing. That’s what I use for my black-beans and rice meal.

  • Looks brilliant and very tasty…will be doing this tomorrow…. But without that awful American (USA I mean) “bacon”….. That is simply not “bacon” (Or “bakin”…whatever)
    But apart from that minor detail…..Looking forward to it. Thanks for a great video John.
    Greetings from Chile.

  • Hi Chef. Great job over there, as it looks delicious. I’d like to add that you can put many other pork parts in feijoada. Actually, you can put ribs, feet, tail, ears (they taste great), loin… Any part works, however the feijoada Will became heavier, as they say because of the extra fat and more intense flavor from the bones.
    I understand that salty pork might be a little hard to find, but it brings a completely different taste to the recipe. And of course, next time use cassava flour, please 😉

  • Its a good interpretation with the produce you have there in america… But i would season the beans only with onion, garlic, salt and bayleaf, squeeze the orange in the stew for aroma and acidity, and use real farinha de mandioca (Cassava flour) with bacon, red onions, butter and chives. But you know, every family has its own recipe… so good job!!!

  • Maybe thats why I never have good luck, i dont eat beans on the new year. Its only the 12th, is it too late, do I have to wait until next year? Do Bush’s baked beans count?

  • I think Fresh orange slices help to balance out the fatty broth and add a sweet/savory quality.

    I use thyme and bay.

    This can be ready in 45 minutes if you use an instapot.

    After reading the comments, I’m going to add arrow root so the broth isn’t so runny.

  • Went to the store to buy all thos ingredients and those beans didn’t disappoint! Instead of using a square 9×13, that I did not have, I used a size up pan and since i had more surface area I did an extra slice of bacon! These will be made again!

  • @ 8:58 ” Bone Facing the Fire”. Sounds like a song waiting to be written. Don’t know whether to fire up the grill or the amplifier. Both sound good.

  • That looks delish! I think I am going to try it, but w/o the eggs b/c I am semi-vegan (vegan + one can of sardines once a week as a source of omega-3 FAs).

  • I would say it is an adapted feijoada, maybe a little gourmet. Feijoada has its origins in the food made by the black slaves who used the leftover pigs that the white masters did not want. it was used and still used in the authentic feijoadas the pig tail, the foot, the ear and the tongue. smoked sausages are also used, preferably paio and a kind of Brazilian sausage. Garlic, bay leaf and pepper are often used as seasoning, onion is optional but nowadays very used. It is accompanied by rice, kale and farofa. fiber-rich and antioxidant kale is well-suited, popular wisdom has always known that it would fit well with this dish. As it is a strong food and it needs something more digestive, traditionally the orange is the accompaniment, caipirinha came a little later and in fact is a drink dispensed by most people who eat.I don’t remember caipirinha anywhere where to eat feijoada as a child, I think it was an addition to some restaurants. In Brazil people do not cook beans for two hours or more, in practically every Brazilian house there is a pressure cooker and the cooking time is between 25 to 30 minutes.Feijoada is a popular and national dish, but certainly not the most consumed, most people I know rarely eat feijoada. But your dish is good.

  • I wonder sometimes about the serving sizes. One pork chop should be good for a family of four. Is it worth it to cook all four at one time?

  • I was laughing my ass off listening to the chap sing talking I seriously guess that at the same time he was smoking a high quality beautiful jamaican nice cigarette
    ����