Canary Beans and Pork with Chile-Rice

Canary beans—so called for their pretty yellow hue, though certainly not canary-bright—are found predominately in Mexican and South American cuisine, Peruvian in particular. But they’ve now made their way to several parts of the United States and are sold in bulk at some markets.

Canary Beans

The rich, buttery taste and texture of canary beans make them great for pairing with mild ingredients like rice and lean meats, or for contrasting with a little heat like the spicy serranos in this recipe. Overall, this dish is savory and tame. Tame it even more with green bell pepper instead of the serranos.  

Serves 4

Ingredients

For the Beans

• 1 1/4 cups dry canary beans
• 3 slices semi-thick-cut bacon, chopped
• 2 garlic cloves, chopped
• 1 small red onion, chopped
• 1/2 tsp dried oregano
• 1/4 tsp dried red chile flakes
• 3 cups chicken broth
• sea salt
• freshly ground black pepper

For the Pork and Rice

• 2 tbsp olive oil, divided
• 2 serrano chiles, thinly sliced
• 1/2 red bell pepper, chopped
• sea salt
• freshly ground black pepper
• 2 cups cooked white rice
• 4 4-oz boneless pork loin chops, trimmed and pounded to 1/8-inch thickness
• 1/2 tsp chile powder
• cilantro leaves, for garnish

Boneless Pork Chops

Pounded Pork Chop

Preparation

For the Beans

1. Place the beans in a pot and add water to cover by 1 inch. Cover and let soak overnight. Drain and rinse.

Soaked Canary Beans

1. Heat the same pot over medium heat and add the bacon, garlic, and onion. Cook until the bacon renders fat and becomes tender, about 5 minutes.
2. Add the beans, oregano, chile flakes, and broth and season with salt and pepper. Reduce the heat to low, cover, and simmer slowly until the beans are tender, about 1 hour. (Leave the lid slightly ajar if the beans continue to boil.)

Bacon, Onion, and Garlic Beginning to Cook

Beans Beginning to Cook

Cooked Canary Beans

For the Pork and Rice

1. Heat a skillet over medium heat and add 1 tablespoon of oil. Add the chiles and bell pepper and season with salt and pepper. Cook, stirring frequently, until tender, about 5 minutes.
2. Reduce the heat to low and add the rice to the skillet. Stir well to combine and heat until hot throughout.

Serranos and Bell Pepper Beginning to Cook

Chile, Pepper, and Rice Mixture

1. Meanwhile, heat a large skillet over medium-high heat and add the remaining 1 tablespoon of oil. Season the pork on both sides with salt, pepper, and chile powder. Sear until browned and just cooked through, about 2 minutes per side.

Seared Pork

To serve, divide the rice and chiles on 4 plates. Divide the beans alongside and place a pork chop on top of the beans. Garnish with cilantro and serve right away.