Smoky Pork Black Bean Tacos 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.

PORK TACOS WITH BLACK BEANS

Steps:

• Heat 1/2 tablespoon vegetable oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring, until golden, about 1 minute. Add the beans and bring to a simmer. Remove from the heat, sprinkle with the cheese and cover to keep warm.
• Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the pork, the remaining garlic, half of the red onion, the cumin, cayenne and 1/2 teaspoon salt. Cook, stirring, until the pork is browned, about 5 minutes; transfer to a bowl with a slotted spoon. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the bell pepper, zucchini and 1/4 teaspoon salt and cook until crisp-tender, about3 minutes. Return the pork to the skillet; add a splash of water, and salt and pepper to taste.
• Fill the tortillas with the pork and vegetable mixture. Serve with the beans. Sprinkle with the remaining chopped onion.

CROCK POT SHREDDED PORK & BLACK BEAN TACOS

Steps:

• Fry bacon until crisp. Drain, crumble and set aside.
• Add all remaining ingredients except pork, bacon and black beans to crock pot and stir well.
• Stir in pork and bacon.
• Cover and cook on high 4 hours or until pork is done.
• Break up pieces of pork with a fork or a potato masher.
• Reduce heat to low.
• Add drained black beans and continue to cook on high for 30 minutes.
• Serve with flour or corn shells, guacamole, sour cream, cheese, and salsa.

MEXICAN PORK & BLACK BEANS

Steps:

• Put beans in crockpot.
• Toss pork with chili powder, coriander and salt.
• Lightly brown onion and garlic with pork in ungreased skillet.
• Mix tomatoes into crockpot with their juice.
• Add meat, pepper and 2 cups water.
• Cover and cook 9 hours on low.
• Ladle over rice and garnish with cilantro.