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Creole Pork with Red Beans

Creole Pork with Red Beans
Total Time:
about 3 hours
Active Time:
10 minutes


1/2 fresh jalapeño pepper, finely chopped
2 (15.5-oz) cans red beans, drained
2 cups unsalted chicken stock (or broth)
8 oz trinity mix (fresh diced onions, bell peppers, celery)
1 1/2 lb pork loin boneless country-style ribs
2 teaspoons creole seasoning
1 (15-oz) Bakery cornbread (optional)


  1. Chop jalapeño; place in slow cooker. Stir in beans, stock, and trinity mix. Cut ribs into bite-size pieces and coat with seasoning (wash hands); stir into bean mixture and cover.
  2. Cook on HIGH for 2–3 hours (or LOW for 4–6 hours) and until pork is 185°F for the most tender results. Serve pork and beans with cornbread, if desired.

Other Preparation Methods

  • Grill: Preheat grill. Coat 1 1/2 lb ribs with 2 teaspoons barbecue seasoning. Grill 7–8 minutes on each side or until tender and at least 145°F. Slice thinly; serve with barbecue sauce.
  • Sauté: Preheat large sauté pan on medium-high 2–3 minutes. Slice 1 lb ribs thinly; season with 1/2 teaspoon salt. Place 2 tablespoons oil in pan and add pork; cook and stir 2–3 minutes or until browned. Stir in 16 oz sliced mushrooms and 15 oz Alfredo sauce; cover and simmer 8–10 minutes or until tender and at least 145°F.

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Nutritional Information

CALORIES (per 1/6 recipe) 520kcal; FAT 24.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 145mg; SODIUM 820mg; CARB 48g; FIBER 6.00g; SUGARS 15g; PROTEIN 29g; CALC 10%; VIT A 10%; VIT C 20%; IRON 15%

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