Pork with Peaches and Beans

Pork with Peaches and Beans


155 people made this

I find pork goes especially well with fruit, peaches in this case. If you can't find black beans, try chickpeas.


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
  • 1 (410g) tin peach slices in juice, drained
  • 1/2 (400g) tin black beans; drained and liquid reserved
  • handful chopped fresh coriander

Preparation: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 saute 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.

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Reviews (5)


Used different ingredients. Very flavourful. I substituted water for the beer. Tastes great reheated, also. - 08 Oct 2008


Used different ingredients. Since I didn't have pork fillet on hand I used pork chops instead and it turned out great. I didn't have beer either so used water as someone else had suggested. I prepared it in a big frying pan with a tight fitting lid to ensure the chops stayed moist and tender. My family loved it and my husband asked me to make it again - 08 Oct 2008


So easy my husband didn't even screw it up! A taste we weren't expecting but enjoyed on the first bite and more by the last. Depending on your tastes, simple to fiddle with the salsa to tweak the flavour. - 08 Oct 2008

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