Ingredients with Measurements:
- 1 lb ground pork
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground pork over medium-high heat until browned and cooked through, about 8 minutes. Drain any excess fat.
3. Add the onion, green bell pepper, and garlic to the skillet with the pork. Cook for 3-4 minutes, until the vegetables are softened.
4. Add the cumin, chili powder, salt, and black pepper to the skillet. Stir to combine.
5. Add the drained kidney beans, black beans, diced tomatoes, and tomato sauce to the skillet. Stir to combine.
6. Transfer the pork and bean mixture to a 9x13 inch baking dish. Spread it out evenly.
7. Sprinkle the shredded cheddar cheese over the top of the pork and bean mixture.
8. Bake the casserole for 20-25 minutes, until the cheese is melted and bubbly.
9. Remove the casserole from the oven and sprinkle the chopped cilantro over the top.
10. Serve the casserole hot, garnished with additional cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 410
Fat: 20g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 980mg
Carbohydrates: 28g
Fiber: 9g
Sugar: 5g
Protein: 30g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pork.
- Pinto beans or navy beans can be used instead of kidney beans or black beans.
- Monterey Jack cheese or pepper jack cheese can be used instead of cheddar cheese.
- Red bell pepper can be used instead of green bell pepper.
Variations:
- Add a can of corn to the pork and bean mixture for extra flavor and texture.
- Top the casserole with crushed tortilla chips or cornbread stuffing before baking for added crunch.
- Use this mixture as a filling for tacos or burritos instead of baking it in a casserole.
Tips and tricks:
- Make sure to drain and rinse the beans before adding them to the skillet to prevent excess liquid in the casserole.
- Use a lean ground pork to reduce the amount of fat in the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole on a large platter and garnish with additional cilantro and shredded cheese.
Garnishes:
Chopped fresh cilantro, shredded cheese, crushed tortilla chips, or sour cream.
Pairings:
Serve the casserole with a side of rice or a green salad.
Suggested side dishes:
- Spanish rice
- Cornbread
- Roasted vegetables
Troubleshooting advice:
- If the casserole is too dry, add a little bit of water or chicken broth to the skillet before transferring it to the baking dish.
- If the casserole is too wet, drain any excess liquid before serving.
Food safety advice:
Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Pork and beans is a classic American dish that dates back to the early 19th century. It was a popular meal for soldiers during the Civil War and has since become a staple in many households.
Flavor profiles:
This casserole has a savory and slightly spicy flavor from the ground pork, beans, and spices. The melted cheese adds a creamy and rich element to the dish.
Serving suggestions:
Serve this casserole as a main dish for dinner or as a hearty lunch. It is also a great dish to bring to potlucks or parties.
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