Mexican-Style Pork And Beans

• 2 pounds pork ribs, cut into 2-inch sections
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus more to taste
• 5 slices bacon, chopped
• 2 cups chopped onion
• 1 serrano pepper, thinly sliced
• 1 (14.5 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1 (26.5 ounce) can BUSH'S(R) Black Beans, drained and rinsed
• 1 (26.5 ounce) can BUSH'S(R) Pinto Beans, drained and rinsed
• 1 (15 ounce) jar pickled cactus strips (nopalitos) with liquid, such as Dona Maria(R)
• 4 cups cooked rice
• 1 avocado - peeled, pitted and diced
• chopped fresh cilantro

1. Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
2. Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
3. Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

pork ribs, salt, ground black pepper, bacon, onion, serrano pepper, chicken broth, tomato sauce, black beans, pinto beans, nopalitos, rice, avocado, fresh cilantro

Taken from www.allrecipes.com/recipe/261178/mexican-style-pork-and-beans/ (may not work)