Canadian Style Carne Adovada with Rice and Maple Beans

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I made this dish on a fluke one day.  I know it sounds crazy, but the combination of the spiciness of the Carne Adovada and the sweetness the Maple Style beans is just so delicious!  Every person I have made this for loves it.  The best part is that it’s super easy and uses few and cheap ingredients!

This dish came about because I lived in Santa Fe, New Mexico for 3 years and I really fell in love with the place and it’s unique cuisine.  I learned how to make this carne adovada and then after I moved back to Canada (originally from Vancouver, BC) I combined it with the random can of maple style beans that was in my cuboard and the Canadian Style Carne Adovada was born!

Ingredients:

1 can Maple Style baked beans

1 package pork shoulder or stewing meat (or another cut of your choice.  Also not bad with cubed beef)

1 cup shredded cheese, I like marble cheddar for this.

1 cup uncooked rice

Spice mix for the meat:

2 tbsp red chile powder

1 tbsp cumin

2 tsp garlic salt

1 tsp fresh ground black pepper

Instructions:

Crock pot:  Put the pork in the bottom of the crock pot.  In a small mug combine the spices and fill to the top with water and stir it up.  Pour over the pork.   Cook on high for 4 hours or low for 8 hours or longer if you desire.

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Stove top:  In a deep skillet brown the pork the little.  Then as with the crock pot, mix the spices in a small mug and pour over top of the pork.  Add more water until the pork is covered.  Cover with a lid and simmer on medium-low heat for about 2 hours.  After about 1.5 hours I like to take the cover off and let the remaining water boil off while I break up the pork with a spatula. Be careful not to let it burn – if the water cooks off before the pork is nice and tender just keep adding water and cooking it down until it is all shredded.

In the meantime cook the rice so that it is finished in time with your pork.

Here is my cooked pork after I shredded it up in the slow cooker:

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Also heat up the beans in a small pot on the stovetop, following the instructions on the can.

Finally, when the pork is finished cooking and everyone is ravenous from the smell, it’s time to plate.

First I put a large spoonful of rice in the center of the plate. On top of this I put about 1/2 of the can of beans (use about 1/2 can per person).  It should look something like this:

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Then, top the beans with a good amount of the meat, as much as you desire.  Top this steaming pile of goodness with about 1/2 cup of the shredded cheddar cheese.  Serve immediately and enjoy!

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