The title of this recipe feels misleading.
When I think of pork and beans I think of opening a can of something brown and gooey over a campfire with my dad. Great memories, but this isn’t that.
But it is pork and black beans. So, yah.
This is one of those recipes that came about because of leftovers. And as is common knowledge in my house, no one will eat leftovers if they look anything like what they originally were. So if I want leftovers to be consumed, I have to make a new meal out of them. Which defeats the point. *sigh*
Also common knowledge in my house: I can’t cook pork. I just can’t. I try and try. Tenderloin? Nope. Either overdone or under. Chops? Nope. Always too dry. Bacon I can do, I guess. But who screws up bacon? And pulled bbq pork. But everything else: no dice.
So this recipe was also born of a failed attempt at pork ribs. (Again).
However. It provided the perfect opportunity to resurrect a failed meal.
And low and behold, I made something tasty. Beautiful even.
Leftovers and failed pork rejoice!
PORK AND BEANS OVER SPAGHETTI SQUASH
1 small spaghetti squash
2 tablespoons olive oil,
salt and pepper to taste
1 can black beans, rinsed.
2 cups pork meat (any variety, cooked or uncooked)
3/4 cup vegetable stock
1 teaspoon minced onion
a dash of pepper
2 tablespoons pure maple syrup
1/2 cup plain greek yogurt
Paprika to taste
Dice pork into small bite-size pieces. Toss the meat in a medium saucepan with stock, (I used vegetable but you can use chicken, pork, beef, whatever your preference) minced onion, pepper, and maple syrup. Bring to a simmer over medium heat and simmer until the liquid reduces by about half. Allow to cool slightly and then stir in greek yogurt.
Bake spaghetti squash until tender. This is my favorite method. Halve, remove seeds, splash some olive oil, salt and pepper over the squash, and then spoon on about 1/2 cup of black beans. Top generously with the creamy pork mixture, and dollop of greek yogurt, and dash with paprika.
Makes 2 generous servings