Pork and Black Bean Stew recipe

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Ingredients

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

Nutrition Info

482.1 calories
carbohydrate: 27.4 g
cholesterol: 76.7 mg
fat: 26.7 g
fiber: 10 g
protein: 32.8 g
saturatedFat: 8.4 g
servingSize: -
sodium: 1361.2 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.

  2. Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Recipe Yield

4 servings

Recipe Note

My Brazilian friend makes this for me occasionally and it is fabulous!

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