PORK, BLACK BEAN, AND RICE CASSEROLE
Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
- Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g
RICE & PORK WITH BLACK BEANS
It may not be authentic Spanish Rice, but I always loved combinations of rice, tomatoes, onion,garlic and chili seasoning, paprika, salt and other spices. We had it with pork when I was a child, and I sometimes use green bell peppers and celery. The black beans are added this time!
Provided by Beth M.
Categories Casseroles
Time 50m
Number Of Ingredients 15
Steps:
- 1. In a 3-quart saucepan, combine water, rice and butter. Boil and lower heat to simmer for 20 minutes.
- 2. In a skilled sautee onion in olive oil, a few minutes until translucent, add garlic, stir and add seasonings and cook a minute, then add liquid, cover and cook a few minutes.
- 3. Add chopped pork to the onion mixture along with tomatoes and drained black beans.
- 4. Combine rice and meat mixture in 3 quart saucepan. If dry, add a little beef stock, and stir. Cover and simmer on low until well-heated.
- 5. Check and stir, keep mixture moist, and taste for seasonings. If desired add salt, and adjust other seasonings to taste.
PORK AND BLACK BEAN STEW
My Brazilian friend makes this for me occasionally and it is fabulous!
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 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, Sodium 1361.2 mg, Sugar 1.8 g
BLACK BEANS AND RICE WITH ADOBO PORK CHOPS RECIPE
Black beans and rice is a classic Latin American dinner. It is popular to serve with pan seared pork chops or chuletas The pork uses adobo seasoning and the beans have a combination of sofrito and recaito for a truly authentic meal popular in Cuba and many other Latin countries including my home country of Panama.
Provided by Analida Braeger
Categories Main dish
Time 50m
Number Of Ingredients 16
Steps:
- In a sauce pan on medium heat cooked the diced bacon until just about crispy on the edges.
- Add the onion and cook until translucent, stirring frequently.
- Add the recaito and sofrito then continue to sauté and stir until fragrant. About 1 minute. Stir in the black bean until well combined.
- Add the cumin, oregano, chili powder and just enough water to cover the beans. (Approximately 1.5 cups.) Turn the heat to low and simmer for another 5 minutes stirring occasionally. Simmer until the sauce thickens and add salt to taste.
- After 5 minutes you can turn off the heat and keep covered until ready to serve.
- If using a rice cooker, follow rice cooker instructions. Be sure to rinse the rice.
- Place pork chops in a rectangular Pyrex dish and sprinkle evenly on both sides with the adobo seasoning. Let them sit for about 5 minutes.
- Cook on a hot skillet for about 2 minutes on each side, until they are brown. They should reach an internal temperature of 145° F.
- *You can serve the dish with lime wedges, they are a nice accent to the pork.
- Omit the bacon and onions then place the black beans, sofrito, recaito, cumin, oregano, chili powder in a microwave safe bowl.
- Add enough water to cover the beans. Microwave on high power for 2 minutes. Set aside for 5 minutes covered. Uncover and stir when ready to serve.
Nutrition Facts : Calories 496 kcal, Carbohydrate 46 g, Protein 41 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 93 mg, Sodium 636 mg, Fiber 10 g, Sugar 1 g, ServingSize 1 serving
GATORBEK'S CUBAN PORK, BLACK BEANS, AND YELLOW RICE
The cumin, lime, and cilantro combined with the kick of red pepper makes this a great, Cuban-style dish. Serve with some crusty bread, and you're good to go!
Provided by Gatorbek
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare yellow rice according to package directions.
- To prepare the black beans, combine the first seven ingredients in a medium saucepan.
- Bring just to a boil, then reduce heat to simmer on a back burner, stirring occasionally.
- Meanwhile, heat olive oil in a heavy skillet over medium-high heat.
- Combine remaining dry ingredients (flour, cumin, oregano, cayenne, onion powder, and garlic powder) in a 1 gallon zipper bag.
- Add pork to bag and shake vigorously to coat.
- Remove pork from bag and add to hot oil.
- Brown on all sides, stirring until done.
- Remove pork to a plate and turn off heat to skillet.
- Pour black bean mixture into skillet to absorb pork drippings, stir gently until combined.
- To serve, put a scoop of yellow rice on each plate, topped with a generous ladle of black beans.
- Top with pork and garnish with lime wedge and sprig of cilantro.
- Serve with crusty bread.
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
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