Ingredients Weight Measure
Beans, white, dry 2 lbs.
Bouillon, pork 0.8 oz.
Water, boiling 1.25 gal.
Pork, fresh 7 lbs.
Salt To taste
Oil, vegetable 5 oz.
Onion, yellow, julienne 2 cups


Ingredients Weight Measure
Oil, vegetable 2 oz.
Onion, yellow, minced 8 oz.
Garlic, minced 6 oz.
Vinegar, white 12 oz.
Tomato, sauce 2 1/2 qt.
Paprika 2 Tbsp.
Chili, powder 5 tsp.
Sugar, brown, packed 1/2 cup
Molasses 3 1/2 Tbsp.
TABASCO® Chipotle, Pepper Sauce 2 oz.


  1. Rinse beans and drain.
  2. Dissolve bouillon in boiling water, add beans, reduce heat and simmer for 1 1/4 hours or until al dente.
  3. Drain, place in covered dish and set aside.
  4. For the sauce, in a saucepan, heat oil then add onion. Saute until transparent.
  5. Add garlic, saute briefly and deglaze with vinegar. Add tomato sauce, paprika, chili powder, brown sugar and molasses. Bring to boil and immediatelty reduce to a simmer. Allow to simmer for 30 minutes.
  6. Reseve 14 oz. of sauce combined with 2 oz. TABASCO® brand Chipotle Pepper Sauce.
  7. Cut pork into 1/2" square. Season well with salt.
  8. Heat oil in a large pan. Sear pork on all sides, transfer to a full sheet tray and roast in a 425° oven for 10 minutes.
  9. Saute onion in a pan and set aside.
  10. Add the reserved sauce to the meat and toss well to coat. Return to oven for 5 miniutes.
  11. Ladle 2 oz. of sauce on a warm 10" plate. Spoon a layer of beans onto center of sauce. Place 7 oz. of pork on top of beans, garnish with sauteed onions and serve.

Yield: 16 servings