Pork Tacos With Black Beans Food

SOFT PORK TACOS WITH SPICY BLACK BEANS

Steps:

• PREPARE THE BEANS: In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
• In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes.
• Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
• MEANWHILE, COOK THE PORK: Preheat the oven to 300. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and » teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole.
• Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
• Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.

SMOKY PORK & BLACK BEAN TACOS

Steps:

• Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
• Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
• Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

PORK & BLACK BEAN TACOS

Steps:

• Heat oven to 160C/140C fan/gas 3. Take the pork out of the fridge and allow to come to room temperature. Then put in a roasting tin and roast for 15 mins or until completely warmed through.
• Heat a non-stick frying pan over a medium heat. Brush the lime halves with 1 /2 tbsp oil and put them, cut-side down, in the pan. Leave to caramelise for a few mins, then set aside. Add the olive oil to the pan, followed by the cumin seeds and ground cumin, and allow to sizzle. Add half the onion, the garlic and coriander stalks, and season. Cook for 5-8 mins until soft and fragrant.
• Add the black beans and a splash of juice from their can, and cook, stirring, for about 8 mins until thickened. Squeeze in the juice from half a caramelised lime and stir to combine.
• Meanwhile, slice the avocado, squeeze over the juice of half a caramelised lime and season. Char the tortillas in a dry frying pan, or wrap in foil and put in the oven for a few mins to warm through. Serve them topped with the black beans, pork, onion, avocado and coriander leaves, with lime wedges on the side for squeezing over.