Pork and Pinto Loaf

An image depicting the pork and bean pinto leaf recipe

To download a Spanish translation of this recipe click here.



  • 1 can (15.5-ounce) pinto beans, or
    2 cups home cooked beans
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons canola oil
  • 1 tablespoon sausage seasoning
  • 1 1/2 cups fresh bread crumbs
  • 1 pound unseasoned ground pork
  • 1 egg

Number of Servings : 6

To download a Spanish translation of this recipe click here.


  1. Preheat oven to 350°.
  2. Grease a loaf pan with canola oil cooking spray.
  3. Drain and rinse pinto beans in a strainer or sieve. Mash beans in a large bowl with a large spoon until there are no large pieces. Set aside.
  4. Heat oil in a large skillet. Add onion and celery; sauté until onions are clear, about 10 minutes. Add sausage seasoning, stir until mixed. Remove from heat.
  5. Add onion-celery mixture and bread crumbs to the beans. Mix with your hands or a large
    spoon. Add ground pork and egg; mix well.
  6. Scoop vegetable-meat mixture into loaf pan. Press down and smooth out the top.
  7. Bake 1 hour or until internal temperature is 160°. Remove from oven; allow loaf to rest 5 to 10 minutes.
  8. Remove loaf from pan and discard fat. Slice into 8 pieces.
  9. Serve with mashed potatoes and sour cream, tomatoes and green salad.
  10. Cool and refrigerate or freeze leftovers.