Recipe info Category: Mexican Recipe: Cajun-Mexican Pork and Beans Ver. 1.1 Rating: 3.33 Contributor: n/a

Cajun-Mexican Pork and Beans Ver. 1.1 4 pork boneless loin or center cut chops ( 1Lb. ) 1/2 Lb. of bacon 1 - 3 tbsps Adams(TM) Cajun seasoning for beans 2 - 4 tbsps Paul Prudhomme's Meat Magic(TM)seasoning 4 tbsps of olive oil for cooking 3 tbsps of extra virgin olive oil for beans 3 cups water for rice 2 cups uncooked Texmati (TM) long grain rice 2 cans (15 ozs) kidney beans, rinsed and drained 2 cans (15 ozs) pinto beans, rinsed and drained 4 cups water for beans 1 or 2 cubes of chicken bouillon for beans 1 cup frozen green peas 1 medium tomate chopped 1 medium onions chopped ground-up dry Pequin hot pepper if 'heat' desired 1 tbsp of light brown sugar for pork chops 2 tbsps of light brown sugar for beans some cilantro garnish Cook 1/4 of a lb of chopped bacon and 1/2 an onion that was also chopped in two skillets separately. Use some olive oil in both to prevent sticking to pans. Cook onion until lighly browned but not burned. Cook bacon until almost crisp but not burned. Rinse the kidney and pinto beans in a strainer in running water and shake until all the can liquids are gone and only clean beans without metallic taste remain. Put four cups of drinking water added to a deep pan and add the rinsed beans and 1 cup of frozen peas. Add 2 cubes or packets of chicken bouillon like Goya (TM) caldo de pollo packets and cook the beans and peas in medium-low heat. Add 3 tbsps of extra virgin olive oil to the beans-peas. Add 1 to 3 tbsps Adams(TM) Cajun seasoning to the beans-peas to your taste buds' desire. Also add 2 tbsps of light brown sugar or to your taste and either a pinch of ground-up dry Pequin hot pepper or much more depending on 'heat' desired. Cook the kidney and pinto beans and peas slowly with medium-low heat so that the water acquires their flavor and that of the cajun seasoning, chicken bouillon and Pequin pepper; then add the now cooked chopped bacon and onions. Lower heat to low and wait to add the cooked pork loins, bacon, onions and tomato stew. Spray each side of pork chops with some nonstick cooking spray. Rub Paul Prudhomme's Meat Magic(TM)seasoning over each side of pork. Cut the pork into chunks and the bacon into bits. Then spray a 10-inch nonstick skillet with nonstick cooking spray or use some olive oil to cook. Heat to medium-high heat. Cook pork chunks in skillet with the chopped bacon, tomatoes, onions and 1 tbsp of light brown sugar to season. Continue adding Paul Prudhomme's Meat Magic(TM)seasoning to the pork and bacon to taste. Cover pan and lower heat to low. Cook until meat is brown all around and onions and tomatos are soft or melted. Mixed the pork and bacon chunks stew into the beans and peas. Cover pan and lower heat to low. Cook about 20 minutes at this low heat for flavors to start seeping into the pork and the liquid broth. Store beans-peas-pork-bacon stew in the refrigerator, and wait to eat until next day for flavors to start seeping even more into the pork and the liquid broth. The next day: Reheat the beans-peas-pork-bacon stew now that it is more flavorful Add water to the Texmati (TM) rice. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed. Pour hot "cajun-mexican pork and beans" mixture over the steaming Texmati (TM) rice and serve with some cilantro garnish. Enjoy! and Rate it! Do you like it? a Recipe original by Joey Cavazos

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