Go Back
–+ servings
smoky pork and beans in a blue bowl with rice, nachos and soured cream next to orange napkin

Smoky Pork and Beans (Thermomix - TM6 only)

By: Deborah
A delicious dish using pork shoulder and beans of your choice, with a lovely smokiness.
PREP: 10 minutes
COOK: 2 hours 50 minutes
TOTAL: 3 hours
Course: Main
Cuisine: Mexican
Servings: 6 people
PRINT RECIPE PIN RECIPE

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) peppers (any colour) deseeded and quartered
  • 2 cloves garlic
  • 1 tbsp smoked paprika
  • 0.5 tsp chilli powder
  • 1 tbsp tomato purée
  • 400 g (14 oz) tinned chopped tomatoes
  • 300 g (1 ⅓ cups) water
  • 0.5 tsp fine sea salt plus extra to taste
  • 0.25 tsp ground black pepper plus extra to taste
  • 480 g (16.9 oz) tinned mixed beans rinsed, drained (2 x 400 g tins / 2 x 14oz tins) – I used one tin of kidney beans and one tin of cannellini beans

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 then cook 3 minutes/120°C/speed soft (spoon symbol).
  • Add the reserved browned pork, tomatoes, water, salt and pepper, heat 3 minutes/100°C/reverse/speed slow (spoon symbol) then Slow Cook/2 hours/95°C.
  • Then add the beans and Slow Cook/30 minutes/95°C until the pork is very tender. Season to taste then serve hot.
  • We enjoy ours with basmati rice, garnished with grated cheese and sour cream, and nachos on the side.

Notes

  • 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:

Nutrition

Calories: 244kcal | Carbohydrates: 24g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 337mg | Potassium: 722mg | Fiber: 8g | Sugar: 3g | Vitamin A: 794IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 4mg

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

KEYWORDS chilli, chilli con carne, pork chilli, pork shoulder, slow cooked, slow cooker, Thermomix
Tried this recipe?Please consider Leaving a Review!