Pork and Beans

With

Prep time

20 minutes

Cook time

45 minutes

Total time

1 hour 5 minutes

Servings

4–6
Pork and Beans

Ingredients

  • ½ cup Tenayo Mole Negro Sauce, plus more for drizzling
  • 2 tablespoons olive oil
  • 1 lb pork sausages 
  • 2 cans (15 oz each) of cannellini or navy beans, drained and rinsed
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder 
  • 1 tablespoon molasses or honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt 
  • ½ teaspoon black pepper
  • 1 ½ cups chicken broth
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar 
  • Pickled red onions

For the Pickled Red Onions:

  • 1 medium red onion, thinly sliced
  • ½ cup red wine or apple cider vinegar
  • ½ cup water
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon whole peppercorns 

Instructions

  1. Start by pickling the red onions. In a small saucepan, combine the apple cider or red wine vinegar, water, sugar, and salt. Bring the mixture to a simmer, stirring to dissolve the sugar.
  2. Place the thinly sliced red onions in a heatproof bowl or jar. Pour the hot vinegar mixture over the onions, pressing them down to ensure they are fully submerged. Let them cool to room temperature, then refrigerate. The onions will be ready in about 30 minutes and can be stored in the fridge for up to a week.
  3. In a large pot, heat the olive oil over medium-high heat. Add the pork sausages and brown them on all sides (about 6–8 minutes). Remove the sausages and set aside.
  4. In the same pot, reduce the heat to medium. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1–2 minutes.
  5. Stir in the Tenayo Mole Negro Sauce, smoked paprika, cumin, chili powder, molasses or honey, and Dijon mustard. Let cook for 2–3 minutes then add the drained beans and chicken broth. Stir to combine and bring the mixture to a gentle simmer. Add the bay leaf.
  6. Slice the browned sausages then return them to the pot. Cover and simmer on low heat for 30 minutes, stirring occasionally, until the sausages are fully cooked and the flavors have melded together.
  7. Remove the bay leaf, stir in the apple cider vinegar and adjust the seasoning with salt and pepper.
  8. Spoon the sausage and bean mixture into shallow bowls. Garnish with pickled red onions, a drizzle of Tenayo Mole Negro Sauce, and enjoy!

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