The secrets to this recipe are to burn the pork a bit to create a savory flavor and to use smoked paprika to impart a smoky flavor. Everything else about the recipe can be varied. This recipe is naturally gluten-free, lactose-free, and low carbohydrate.
Required Time: 10 minutes
- 1/2 lb pre-cooked pork (ham, loin, butt, lunch meat, etc.)
- Medium (or whatever size) yellow onion (or 1 tsp onion powder)
- 15.5 oz can (normal can size) of prepared pinto beans (any beans can do)
- 1 cup water
- 1 tsp smoked paprika
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 Tbsp Texas Pete (or vinegar with a few dashes Tabasco)
- 1 Tbsp soy sauce
- Dice pork into bite-sized pieces and place in medium or large sauce pan.
- Place pan on high heat. Do not stir.
- Dice yellow onion into small pieces, such as 1/4″ cubes.
- When inside bottom of the pan is black, add the onion and remove from heat.
- Add the water and use a hard metal spatula to deglaze the pan (means scrape all the black off the bottom – the water and heat make this easy).
- Place pan on low to medium heat.
- Add the smoked paprika, mustard, and garlic powders, black pepper, salt, Texas Pete, and soy sauce.
- Stir occasionally until the entire mixture is warm and serve (with optional cornbread or biscuits for the carbohydrate tolerant crowd).
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