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Pork and Pinto Beans (Sans Pinto Beans!)

Pork and Pinto Beans (San Pinto Beans!)

Many moons ago I went to a Mexican restaurant and had Pork and Pinto Beans. This was absolutely and completely different! But tasty all the same.  It’s a cross between two recipes I found on-line and slightly modified to incorporate what we had available. Please note this thing grows…. This would easily have fed four adults and we have a hearty portion for another meal.

The Pork shoulder had the infamous Yellow Sticker on it. I simply chopped half of the joint off, discarded the rind cubed it.


1Kg of Pork Shoulder, cut into large cubes
Plain Flour (Gluten free for us)
1 Tin of Kidney Beans
1 Tin of Haricot Beans
1 Tin of chopped Tomatoes
Tomato Puree
2 Onions, roughly chopped
2 Clove of Garlic, minced
500Ml of Beef Stock
Hot Chilli powder
Smoked Paprika
Salt & Black Pepper
Oil to fry


(1) Mix Hot Chilli powder and Flour.
(2) Coat the Pork pieces in the Flour mix and fry to brown in batches then set aside.
(3) Fry the Onion and add the Garlic.
(4) Drain the Beans and add to a large casserole dish.
(5) Add the chopped Tomatoes, Tomato Puree, Pork, Onion & Garlic, Stock.
(6) Season well with Chilli, Paprika, Salt and Pepper.
(7) Give everything a good stir and place in the oven at 180c.
(8) Stir occasionally and cook uncovered for 2 to 2 ½ hours until the Pork is tender.

We considered serving over boiled Rice, but it really didn’t need it. So instead we had Tortilla chips to dip.

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Chicken & Mushroom Pasta / Rice Noodles


Cooked Chicken, chopped
1 medium Onion, diced
2 cloves of Garlic, minced
Chicken stock
Mushrooms, roughly chopped
Frozen Peas
2 tbsp of Creme Freche
Cheese, grated
Salt & Pepper
Italian style grated Cheese to garnish


(1)  Fry the Onion until translucent, add the Garlic and cook for 2 minutes on a lower heat.
(2) Add the Mushroom and Chicken stock and simmer.
(3) Add the Milk, Chicken and Peas and simmer.
(4) Season with Salt & Pepper.
(5) Stur in the Creme Freche followed by the grated Cheese and simmer until the Cheese has melted.

We served ours on a bed of Chinese Rice Noodles as a change from Gluten free Pasta which worked equally well. This dish was inspired by Sue's Chicken Skillet Pasta, which was a great seller when we were at The Inn on The Green a couple of years ago.

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