I've only made this smoky pork and beans recipe in my Thermomix TM6 once...so far! I'd bought a pack of pork shoulder steaks thinking I was going to do pork kebabs on the BBQ.
However, as the Scottish weather hasn't been too kind this month, I decided I'd do a search on our Cookidoo app instead to see what recipes for pork shoulder came up to cook them using the Thermomix. This was one of 19 recipes that came up when I selected all of the results in English. It certainly didn't disappoint and we even had leftovers for another day!
The recipe asks for 2 tins of mixed beans, which I didn't have in the cupboard, however, I did have a tin of kidney beans and a tin of cannellini beans so used them. It's also hot chilli powder and hot smoked pimenton that I have so these gave the dish quite a nice kick of heat.
This is definitely a dish to be made again and again. Give it a try!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tip
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the slow cook mode.
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LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make this Smoky Pork and Beans with or without the Thermomix
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 2 tbsp vegetable oil
- 500g pork shoulder, boneless, diced (3 cm)
- 80g onions, quartered
- 120g peppers (any colour), deseeded and quartered
- 2 cloves garlic
- 1 tbsp smoked paprika
- 0.5 tsp chilli powder
- 1 tbsp tomato purée
- 400g tinned chopped tomatoes
- 300g water
- 0.5 tsp fine sea salt, plus extra to taste
- 0.25 tsp ground black pepper, plus extra to taste
- 480g tinned mixed beans, rinsed, drained (2 x 400g tins) – I used one tin of kidney beans and one tin of cannellini beans
Instructions
- Place 0.5 tbsp of the vegetable oil and 250g of the pork in the mixing bowl, making sure that pork is evenly distributed in the mixing bowl, place the splash guard on the mixing bowl lid then brown High Temp. Transfer to a bowl and set aside.
- Add 0.5 tbsp of the vegetable oil and 250g of the pork in the mixing bowl, making sure that pork is evenly distributed in the mixing bowl, place the splash guard on the mixing bowl lid then brown High Temp. Transfer to a bowl and set aside.
- Place the onions, peppers, garlic and 1 tbsp of the vegetable oil in the mixing bowl, place the splash guard on the mixing bowl lid then sauté High Temp. Insert the measuring cup then chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
- Add the paprika, chilli powder and tomato purée then cook 3 minutes/120°C/speed soft (spoon symbol).
- Add the reserved browned pork, tomatoes, water, salt and pepper, heat 3 minutes/100°C/reverse/speed slow (spoon symbol) then Slow Cook/2 hours/95°C.
- Then add the beans and Slow Cook/30 minutes/95°C until the pork is very tender. Season to taste then serve hot.
- We enjoy ours with basmati rice, garnished with grated cheese and sour cream, and nachos on the side.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted to use a chopping board, knife and the hob or a slow cooker (if you have one).
My suggestions are as follows:
- Heat 0.5 tbsp of the vegetable oil on a medium to high heat in a large frying pan (if using a slow cooker) or large saucepan or casserole dish with a lid (if cooking on the hob). Add half of the pork and cook until browned all over - stir frequently. Transfer to a bowl and set aside.
- Repeat step 1 with the other half of the pork.
- Finely chop the onions, peppers and garlic. Then using the same frying pan, saucepan or casserole dish the pork was browned in, heat 1 tbsp of the vegetable oil on a medium to high heat. Add the chopped onions, peppers, garlic and sauté for 5 minutes, stirring frequently.
- Reduce the heat to medium and add the paprika, chilli powder and tomato purée and cook for 3 minutes - stir to mix together.
- If cooking on the hob:
- add the reserved browned pork, tomatoes, water, salt and pepper to the saucepan or casserole dish and increase the heat until it starts to bubble. Then reduce to a simmer, cover with the lid and cook for 2 to 2.5 hours until the pork is tender.
- If cooking in a slow cooker:
- transfer the vegetable mixture, along with the reserved browned pork, tomatoes, water, salt and pepper to the slow cooker and cook on Low for 2 to 2.5 hours until the pork is tender.
- Whichever method you're using, add the beans and cook for a further 30 minutes until the pork is very tender. Season to taste then serve hot.
- We enjoy ours with basmati rice, garnished with grated cheese and sour cream, and nachos on the side.
Recipe Collection Spotlight...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
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Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 2 tbsp vegetable oil
- 500 g (1.1 lb) pork shoulder boneless, diced (3 cm)
- 80 g (2.8 oz) onions quartered
- 120 g (4.2 oz) peppers (any colour) deseeded and quartered
- 2 cloves garlic
- 1 tbsp smoked paprika
- 0.5 tsp chilli powder
- 1 tbsp tomato purée
- 400 g (14 oz) tinned chopped tomatoes
- 300 g (1 ⅓ cups) water
- 0.5 tsp fine sea salt plus extra to taste
- 0.25 tsp ground black pepper plus extra to taste
- 480 g (16.9 oz) tinned mixed beans rinsed, drained (2 x 400 g tins / 2 x 14oz tins) – I used one tin of kidney beans and one tin of cannellini beans
Instructions
- Place 0.5 tbsp of the vegetable oil and 250g of the pork in the mixing bowl, making sure that pork is evenly distributed in the mixing bowl, place the splash guard on the mixing bowl lid then brown High Temp. Transfer to a bowl and set aside.
- Add 0.5 tbsp of the vegetable oil and 250g of the pork in the mixing bowl, making sure that pork is evenly distributed in the mixing bowl, place the splash guard on the mixing bowl lid then brown High Temp. Transfer to a bowl and set aside.
- Place the onions, peppers, garlic and 1 tbsp of the vegetable oil in the mixing bowl, place the splash guard on the mixing bowl lid then sauté High Temp. Insert the measuring cup then chop 3 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula.
- Add the paprika, chilli powder and tomato purée then cook 3 minutes/120°C/speed soft (spoon symbol).
- Add the reserved browned pork, tomatoes, water, salt and pepper, heat 3 minutes/100°C/reverse/speed slow (spoon symbol) then Slow Cook/2 hours/95°C.
- Then add the beans and Slow Cook/30 minutes/95°C until the pork is very tender. Season to taste then serve hot.
- We enjoy ours with basmati rice, garnished with grated cheese and sour cream, and nachos on the side.
Notes
- NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the slow cook mode.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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