Smoky Pork and Beans (Thermomix - TM6 only)

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This smoky pork and beans recipe made in the Thermomix is a hearty, comforting one-pot dinner made with tender pork, creamy beans and a rich smoky tomato sauce. It's easy to prepare in the Thermomix and makes a satisfying family meal that's perfect with crusty bread, rice or baked potatoes. 

The Thermomix makes this smoky pork and beans recipe particularly straightforward. The aromatics are prepared and sautéed first to build a flavourful base before the pork, tomatoes, spices and stock are added. Gentle cooking allows the pork to become tender while the sauce develops a rich, smoky flavour. The beans are added at the appropriate stage to retain their texture rather than becoming overly soft. 

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

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Instructions

1. Place 0.5 tbsp of the vegetable oil and 250g of the pork in the mixing bowl, making sure that pork is evenly distributed in the mixing bowl, place the splash guard on the mixing bowl lid then brown High Temp. Transfer to a bowl and set aside.
2. Add 0.5 tbsp of the vegetable oil and 250g of the pork in the mixing bowl, making sure that pork is evenly distributed in the mixing bowl, place the splash guard on the mixing bowl lid then brown High Temp. Transfer to a bowl and set aside.
3. Place the onions, peppers, garlic and 1 tbsp of the vegetable oil in the mixing bowl, place the splash guard on the mixing bowl lid then sauté High Temp. Insert the measuring cup then chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
4. Add the paprika, chilli powder and tomato purée. Using the simmering basket, cook for 3 minutes/120C/speed soft (spoon symbol).
5. Add the reserved browned pork, tomatoes, water, salt and pepper. Using the simmering basket, heat for 3 minutes/100C/reverse/speed slow (spoon symbol) then insert the measuring cup and cook on Slow Cook/2 hours/95C.
6. Then add the beans and using the simmering basket, Slow Cook/30 minutes/95C until the pork is very tender. Season to taste then serve hot.
7. Enjoy with basmati rice, grated cheese, a blob of sour cream and nachos on the side, or your choice of favourite Mexican sides.

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted to use a chopping board, knife and the hob or a slow cooker (if you have one).

My suggestions are as follows: 

1. Heat 0.5 tbsp of the vegetable oil on a medium to high heat in a large frying pan (if using a slow cooker) or large saucepan or casserole dish with a lid (if cooking on the hob).   Add half of the pork and cook until browned all over - stir frequently. Transfer to a bowl and set aside.
2. Repeat step 1 with the other half of the pork.
3. Finely chop the onions, peppers and garlic.   Then using the same frying pan, saucepan or casserole dish the pork was browned in, heat 1 tbsp of the vegetable oil on a medium to high heat.   Add the chopped onions, peppers, garlic and sauté for 5 minutes, stirring frequently. 
4. Reduce the heat to medium and add the paprika, chilli powder and tomato purée and cook for 3 minutes - stir to mix together.

Cook on the hob:

1. Add the reserved browned pork, tomatoes, water, salt and pepper to the saucepan or casserole dish and increase the heat until it starts to bubble.   Then reduce to a simmer, cover with the lid and cook for 2 to 2.5 hours until the pork is tender.
2. Add the beans and cook for a further 30 minutes until the pork is very tender. Season to taste then serve hot.
3. Enjoy with basmati rice, grated cheese, a blob of sour cream and nachos on the side, or your choice of favourite Mexican sides.

Cook in a slow cooker:

1. transfer the vegetable mixture, along with the reserved browned pork, tomatoes, water, salt and pepper to the slow cooker and cook on low for 2 to 2.5 hours until the pork is tender.
2. Add the beans and cook for a further 30 minutes until the pork is very tender. Season to taste then serve hot.
3. Enjoy with basmati rice, grated cheese, a blob of sour cream and nachos on the side, or your choice of favourite Mexican sides.

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Smoky Pork and Beans (Thermomix - TM6 only)

By: Deborah

Make this hearty Smoky Pork and Beans in the Thermomix with tender pork, smoky spices and creamy beans. An easy, comforting family dinner. 

PREP: 10 minutes mins

COOK: 2 hours hrs 50 minutes mins

TOTAL: 3 hours hrs

Servings: 6 people

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Ingredients

If you don't have the Cookidoo app for your Thermomix follow the recipe below:

• 2 tbsp vegetable oil
• 500 g (1.1 lb) pork shoulder boneless, diced (3 cm)
• 80 g (2.8 oz) onions quartered
• 120 g (4.2 oz) red or green pepper deseeded and quartered
• 2 cloves garlic
• 1 tbsp smoked paprika
• 0.5 tsp chilli powder (mild or hot)
• 1 tbsp tomato purée
• 400 g (14 oz) tin chopped tomatoes
• 300 g (1 ⅓ cups) cold water
• 0.5 tsp fine sea salt plus extra to taste
• 0.25 tsp ground black pepper plus extra to taste
• 2 x 400 g (28 oz) tins mixed beans in water or mixed bean salad in water drained and rinsed (see Notes)

Instructions

• Place 0.5 tbsp of the vegetable oil and 250g of the pork in the mixing bowl, making sure that pork is evenly distributed in the mixing bowl, place the splash guard on the mixing bowl lid then brown High Temp. Transfer to a bowl and set aside.
• Add 0.5 tbsp of the vegetable oil and 250g of the pork in the mixing bowl, making sure that pork is evenly distributed in the mixing bowl, place the splash guard on the mixing bowl lid then brown High Temp. Transfer to a bowl and set aside.
• Place the onions, peppers, garlic and 1 tbsp of the vegetable oil in the mixing bowl, place the splash guard on the mixing bowl lid then sauté High Temp. Insert the measuring cup then chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
• Add the paprika, chilli powder and tomato purée. Using the simmering basket, cook for 3 minutes/120C/speed soft (spoon symbol).
• Add the reserved browned pork, tomatoes, water, salt and pepper. Using the simmering basket, heat for 3 minutes/100C/reverse/speed slow (spoon symbol) then insert the measuring cup and cook on Slow Cook/2 hours/95C.
• Then add the beans and using the simmering basket, Slow Cook/30 minutes/95C until the pork is very tender. Season to taste then serve hot.
• Enjoy with basmati rice, grated cheese, a blob of sour cream and nachos on the side, or your choice of favourite Mexican sides.

Notes

• Beans - if you're unable to get tins of mixed beans in water or mixed bean salad in water, you can use tins of kidney beans, cannellini beans or black beans as a substitute.
• Optional variations:
  • Smoky chilli pork and beans - add fresh chilli, chilli flakes or chipotle paste.
  • BBQ pork and beans - add your favourite BBQ sauce or a little extra smoked paprika and some brown sugar.
  • Pork, chorizo and beans - add diced chorizo for extra smoky, paprika-rich flavour.
  • Pork and butter beans - use large butter beans for an especially creamy texture.
  • Pork and cannellini beans - cannellini beans are slightly firmer and work great with tomato-based sauces.
  • Spicy chipotle pork and beans - add chipotle paste for a smoky chilli heat.
  • Vegetable pork and beans - add diced carrots, celery, courgette or baby spinach.
• NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the slow cook mode.

 

Recipe on UK Cookidoo

Smoky Pork and Beans

 

You might also like to try:

• pork dishes
• Mexican dishes

Nutrition

Calories: 312kcal | Carbohydrates: 37g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 339mg | Potassium: 937mg | Fiber: 12g | Sugar: 3g | Vitamin A: 794IU | Vitamin C: 26mg | Calcium: 78mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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