Pork and Beans, Indian Style

Pork and Beans
Here’s a bonus recipe that is probably also the easiest recipe I will ever post. This is because it assumes that you have already made this pork. All you then have to do is cook some beans and at the very end add 3-4 ladles of the pork to the bean pot and simmer it all together till the beans are done. What you are basically doing here is adding the spiced pork as a “tadka” to the almost-cooked beans. As always, I use heirloom beans from my friend Steve’s company, Rancho Gordo but, obviously, any good beans will do—and you want to be cooking good beans because you want good pot liquor to add the dry pork to. And frankly there are no beans in the US better than Rancho Gordo beans.

In this recipe I used Rancho Gordo’s monstrously large Royal Corona beans—when fully cooked each bean is almost as large as a tablespoon—but this will work just as well with any beans that are good for pork and beans (such as Rancho Gordo’s Red Nightfall or Sangre de Toro). That said, I prefer a milder bean like the Royal Corona because its pot liquor/broth allows the flavour of the spiced pork to come through clearly (their Cassoulet or Alubia Criollos would be great too). But see what works for you.


  • 1 lb Rancho Gordo Royal Corona beans or similar, rinsed and soaked overnight
  • 1 bay leaf
  • 1 small red onion, chopped
  • 2 medium cloves garlic, minced
  • 3-4 ladles spiced pork
  • Salt to taste


  1. Heat some oil in a large pot and add the bay leaf.
  2. Add the onions and garlic and saute over medium heat till just beginning to brown.
  3. Add the beans and enough boiling water to cover by 2 inches.
  4. Bring to a hard boil for 5 minutes, then lower to a simmer, cover and cook till beans are just beginning to become al dente.
  5. Add 3-4 ladles of the prepared spiced pork, mix thoroughly, adjust for salt and simmer until the beans are done and  the flavours have melded.
  6. Let sit off heat for a while so the broth can penetrate the beans a little more.
  7. Garnish with a tablespoon each of cilantro and/or chopped onions if you like (I didn’t on this occasion) and serve in bowls with hot corn tortillas on the side.

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