Pork with Peaches and Beans

    40 minutes

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

    157 people made this

    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 in English (131)


    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


    Followed the recipe exactly as stated. Its consistency is like that of a very hearty stew. It was W-O-N-D-E-R-F-U-L!!! Thanks so much for sharing this delicious recipe.  -  08 Oct 2008