Recipe courtesy of Rocco DiSpirito

Spicy Chocolate Pork and Beans

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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 55 min
  • Yield: 8 servings
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4 pounds pork shoulder, diced

3 tablespoons olive oil

4 red onions, finely chopped 

6 cloves garlic, crushed 

1/4 cup plus 1 teaspoon smoked paprika 

Six 14-ounce cans chopped tomatoes 

Four 14-ounce cans black-eyed peas, drained and rinsed 

2 cups coconut water 

6 ounces dark chocolate 

1/2 pound basmati rice, cooked

4 small avocados, sliced

1 bunch fresh cilantro, chopped


  1. Preheat the oven to 400 degrees F.
  2. Preheat an ovenproof saute pan with a lid over high heat.
  3. Working in batches, brown the pork on all sides in 2 tablespoons oil, then transfer to a bowl.
  4. Heat the remaining tablespoon oil in the pan, then cook the onions, about 5 minutes. Add the garlic and smoked paprika and cook for an additional 30 seconds.
  5. Add the chopped tomatoes, black-eyed peas, coconut water and the pork and bring to a simmer, stirring well. Cover and transfer to the oven. Bake, stirring occasionally, until pork is tender, about 1 1/2 hours.
  6. Stir in the chocolate until it has melted. Serve with the basmati rice, avocado slices and cilantro.