Instant Pot – Pinto Bean And Pork Stew With Tomatoes And Citrus

Instant Pot – Pinto Bean And Pork Stew With Tomatoes And Citrus

This Pinto Bean and Pork Stew with Tomatoes and Citrus is a flavorful and hearty dish inspired by a Mexican Yucatán dish called Frijol con puerco.

The cuisine of Yucatán, Mexico has a unique style of cooking very different from what most people would consider Mexican food.

The cuisine of Yucatán includes influences from the local Mayan culture, as well as the Caribbean, where black beans are typically used in recipes.

Black Beans Verses Pinto Beans

The dish Frijol con puerco is prepared with black beans, though this recipe uses pinto beans.

What is the difference between black beans and pinto beans?

Black Brans: have a sweeter flavor, smaller size, and heartier texture. Pinto Beans on the other hand, have a milder flavor, larger in size, and once cooked they have a creamier texture.

Mixed Legumes on paper and burlap - How To Cook Dried Beans

Read More About How To Cook Dried Beans

This stew combines the earthy richness of creamy pinto beans with tender chunks of pork, tangy tomatoes, and bright citrus flavors of orange and lime.

This dish can easily be prepared using an Instant Pot, which ensures that the beans are perfectly cooked and infused with all the delicious flavors of the dish in a fraction of the time compared to traditional stovetop cooking.

Read More Here To Learn More About The Instant Pot

Thoughts About Black Beans With Pork

Guia de Tacos says in respects to Frijol con puerco or Black Beans with Pork, “Every time I visit my uncles in Yucatan, I love eating this dish – simply a delight of Yucatecan food.”

And a resident of Mérida, Yucatán, Mexico who posted their recipe for Frijol con puerco at CookPad says, “This is a very typical stew from Yucatán, the tradition is to eat it on Mondays with the family.”

Our wish is you will feel the same about Pinto Bean And Pork Stew With Tomatoes And Citrus.

It’s a stew that is comforting and satisfying. It’s a meal that is perfect for any occasion, whether you’re cooking for your family on Monday night or hosting a gathering with friends.

Instant Pot – Pinto Bean And Pork Stew With Tomatoes And Citrus

1 pound (2⅓ cups) dried pinto beans, rinsed and drained

Kosher salt and ground black pepper

½ teaspoon baking soda

1 teaspoon ground cumin

4 medium garlic cloves, thinly sliced

1 habanero chili, pierced a few times with a paring knife

1 tablespoon grated lime zest, plus ¼cup lime juice

2 tablespoons grated orange zest, plus ½ cup orange juice

28 ounce can fire-roasted diced tomatoes

3 tablespoons finely chopped cilantro stems, plus 1 cup lightly packed leaves, reserved separately

1½ pounds boneless country-style pork ribs, trimmed and cut into 1-inch chunks

Sliced radishes, to serve

In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the baking soda and 6 cups water, then distribute in an even layer. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing.

Rinse the beans under cool water and return to the pot. Stir in the cumin, garlic, habanero, lime zest and juice, orange zest and juice, the tomatoes with their juices, the cilantro stems and the pork. Add 2 cups water; stir to combine, then distribute in an even layer.

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, allow the pressure to release naturally for 20 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Remove and discard the habanero. Let stand for about 10 minutes, then taste and season with salt and pepper. Serve topped with the cilantro leaves and sliced radishes.

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