Pork Stew With Black Beans Recipes

MEXICAN PORK AND BLACK BEAN STEW

Steps:

• If using dried black beans cook until tender. I use a pressure cooker with lots of water for 22 minutes. After they pressure cook I let them simmer another 15-20 minutes until just tender. You can cook them any way you like or just use canned.
• If you think of it, salt the pork liberally the night before. If not, no big deal. But it's a nice touch if you do.
• Heat the oil in a large (like 6-7 quart) pot or dutch oven. Brown the pork in batches. It will take 3 or 4 batches to get through all of them. Don't crowd your pork. Add more oil as required. Remove the pork and set aside.
• While the pork is browning, heat a comal or cast iron frying pan over medium heat. Dry roast the onion slices and garlic. You want them to be a bit charred. Not full on burned. Just a bit of dark brown and softened through. This adds a nice depth of flavour.
• Coarsely chop the onion. Add the onion, garlic, cumin, chili powder, Mexican oregano, salt and half the tomatoes with half the juices to a blender. Puree until smooth. Put the tomatoes and their juices in the bottom. This will make it easier on the blender. Add a bit of water if it won't go.
• Add enough oil to get to about 4 Tbsp if needed. You should already have enough but if you don't top it up a bit. Add the jalapeño and fry gently until softened, about 1 minute. Add the onion mixture, turn the heat up to medium and fry for 6-7 minutes, stirring occasionally.
• Return the pork to the pot along with any accumulated juices. Add the chicken stock. Dice the remaining tomatoes and add them to the pot. Don't add the remaining tomato juice in the can. Reduce the heat to low and simmer until the pork is tender, about an hour to 70 minutes.
• Add the black beans and simmer 10 minutes.
• Add a squeeze of lime and the cilantro and simmer another 5 minutes. Adjust salt. You will probably need to add somewhere around another tsp or so.
• Serve with additional lime wedges, a bit of finely diced jalapeño and corn tortillas.

BRAZILIAN PORK & BLACK BEAN STEW

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid., In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours., Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice. , Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

PORK AND BLACK BEAN STEW

Steps:

• 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.
• 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.

TENDER PORK STEW WITH BEANS

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

PORK STEW WITH BLACK BEANS

Steps:

• Wash and drain the beans several times. Place in a large pot with 8 cups water, 1 teaspoon salt and the bay leaves, oregano, pepper and cumin seed. Cover, but keep the lid slightly ajar, and boil until tender, about 2 hours, stirring occasionally and adding more water if needed to keep the beans covered. Drain beans and reserve cooking liquid.
• Pulse the jalapeños and garlic in a food processor, add the onions and pulse again. Remove and set aside.
• Add the cayenne, paprika and cornmeal to the food processor. While processing, pour in about 1 cup cooking liquid from the beans to make a smooth paste.
• Heat the oil in a heavy 6-quart pot. Brown the pork cubes in 4 to 5 batches over medium-high heat, removing them as they brown. When the last batch is browned, add the other pork cubes and their juices and the honey, cumin and cinnamon. Stir to scrape up brown bits from the bottom of the pan.
• Lower the heat and add the onion mixture. Cook, stirring, until heated through, then add the cornmeal paste and 4 cups bean cooking liquid (if there is not enough, add some water) and stir. Bring to a simmer, cover and simmer for 30 minutes, stirring frequently to keep the mixture from sticking. Add the beans and salt to taste, stir and simmer another 30 minutes. Serve over rice.

ONLINE ROUND 2 RECIPE - BLACK BEAN AND PORK STEW

Steps:

• In a medium pot over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they begin to soften, about 5 minutes. Add the garlic and chile powder and cook for 1 minute. Add the beans and broth and bring to a simmer. Cook for 10 minutes. Add the pork and heat through.

SPANISH PORK WITH BEANS

Steps:

• Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
• Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
• Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
• If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

PORK AND BEANS STEW

Steps:

• In a skillet, cook beef and onion over medium heat until no longer pink. , Meanwhile, in a Dutch oven, bring the soup, water and taco seasoning to a boil. Add vegetables and return to a boil. , Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain beef; add to stew. Simmer, uncovered, for 5 minutes. Stir in pork and beans; heat through. Add salt and pepper.

MEXICAN PORK AND BLACK BEANS

Steps:

• Soak beans over night and drain.
• Put beans into cast iron pot.
• Toss pork with chilli powder, cumin, coriander and salt.
• Lightly brown onion and garlic with pork in ungreased skillet.
• Mix tomatillos into crockpot.
• Add the pork, black pepper and 2 cups of light stock. Cover and cook 2 hours at a simmer.
• Serve with rice and garnish with coriander.