MEX­I­CAN PORK WITH BEANS

Better Homes and Gardens (Australia) - - Slow Cooking -

6 in­gre­di­ents In the slow cooker

Prepa­ra­tion time 10 mins Cook­ing time 8 hours Serves 6

1.4kg piece bone­less

pork scotch roast

2 red onions, cut into thin wedges 500g cap­sicum, thickly sliced (about 3 – we used a red, yel­low and a green)

375g jar tomato salsa

30g sa­chet taco sea­son­ing mix 400g can red kid­ney beans,

drained

OP­TIONAL SERV­ING SUG­GES­TIONS Soft tor­tillas, grilled Diced av­o­cado Diced toma­toes Sour cream

Lime wedges Co­rian­der sprigs

STEP 1 Put all in­gre­di­ents in the bowl of a 5.7L slow cooker.

STEP 2 Stir to roughly mix to­gether.

STEP 3 Place bowl in ap­pli­ance.

STEP 4 Cover with lid.

STEP 5 Cook on the low set­ting for 8 hours.

STEP 6 Re­move bowl from ap­pli­ance, re­move lid and sea­son with salt and pep­per to taste. Serve as is or with op­tional serv­ing sug­ges­tions, if us­ing.

Mex­i­can pork with beans

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