Mexican Pork 'n Beans adds a completely new twist to that can of pork 'n beans that you just bought on sale. We had a few cans of pork 'n bean in our pantry, and one day I decided to experiment.  This recipe is what I came up with, and it will give a very definite "south of the border" attitude to a can of pork 'n beans.

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Special tools:  4-quart cast iron chicken cooker or pot, blender
Preparation time:  About 15 minutes, plus 20 minutes for chilis to soak
Cooking time:  20 to 30 minutes
Yield:  4 regular servings

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1, 31-oz can of pork 'n beans, drained; reserve liquid
1/2 medium yellow onion, diced, feel free to substitute any variety
2 jalapeno peppers, diced, seeded, stemmed with veins removed
4 cloves garlic, minced
1 to 3 dried Anaheim chili peppers, (how hot do you like your beans?) seeded, stemmed with veins removed
1 teaspoon cumin
Water, as needed

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Shred dried Anaheim chili peppers into small pieces.  Drain liquid from pork 'n beans, reserve.  Add shredded chili peppers to bean liquid, heat in microwave oven until hot and let soak for about 20 minutes.

Whirl chili mixture in blender until it is almost liquified.  Remove from blender.  Combine chili mixture, pork 'n beans, onion, jalapenos and garlic in the chicken cooker or pot.  Bring heat to medium, or just as mixture starts to bubble, stir for about 30 seconds and add cumin.

Simmer uncovered for 20 - 30 minutes, stirring frequently.  Add water as needed.

 

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