Pork with Peach Salsa and Black Beans

Pork with Peach Salsa and Black Beans

11saves
40min


157 people made this

About this recipe: A deceptively simple summer dish! Use fresh ripe or tinned peaches and serve with rice.

LOUTRE

Ingredients
Serves: 4 

  • 1 whole pork fillet, cubed
  • salt and freshly ground black pepper to taste
  • 4 tablespoons polenta
  • 1 tablespoon olive oil
  • 4 tablespoons beer
  • 1 (270g) jar salsa, such as Discovery
  • 1 (410g) tin peach slices in juice, drained
  • 1/2 (400g) tin black beans; drained and liquid reserved
  • handful chopped fresh coriander

Method
Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Season cubed pork with salt and pepper to taste. Place pork in a large plastic bag with the polenta. Shake well to coat.
  2. Heat the oil in a large frying pan over medium high heat. Place the coated pork in the frying pan and sauté for 5 to 10 minutes, or until browned.
  3. Reduce heat to medium. Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the coriander and serve.

Note:

Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried. Tinned chickpeas could also work in this recipe.

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Reviews (1)

LisaJackson
0

Simple and easy recipie to do and very tasty you can make it hot or mild to suit your taste buds - 18 Oct 2015

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