Porky Beans and Rice

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 206.3
  • Total Fat: 7.3 g
  • Cholesterol: 23.0 mg
  • Sodium: 230.8 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 11.5 g

View full nutritional breakdown of Porky Beans and Rice calories by ingredient
Submitted by:


I like to adlib dinners I like to adlib dinners
Number of Servings: 20


    cubed pork, pinto beans, green bell pepper, sweet red pepper, onion, long grain white and brown rice ( I ran out of the brown mid creation).


Boil your pork in 8 cups of water. When tender, pull out pork pieces and cube. Put cubes in a seal tight bag, and add wing sauce, mayo and oil (or whatever you want to use for a marinade); put aside in the fridge.
Set aside the water that was used to boil pork. Take 5 cups of that water and bring it together with the dry beans.
Boil for 2 minutes; remove from heat and cover for 1 hour.
Lightly boil covered for 1 1/2 hours, or until ALMOST softened, adding water when nessicary ( you still got an hour or so to go)
Add rice and an additional 4 cups of water. Pork broth should be gone by now...its okay, just use tap. Cook the rice and beans for an additional hour; meanwhile chop up your peppers and onion and add to the mixture.
Remove your pork and fry for about 5 minutes. Add to mixture.
Add a large (apx 28 oz) can of diced tomatoes.
Makes apx 1 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user BLAZING_WIND.

Rate This Recipe