Pork and Black Bean Stew Recipe - Allrecipes.com
Pork and Black Bean Stew Recipe
  • READY IN 1 hr

Pork and Black Bean Stew

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2008

Very good- I did in the crock-pot instead and doubled the recipe for leftovers and added extra beans...next time I will lessen the liquid (too much for the crock-pot, as was more like a soup) and use reduced-sodium broth as the chorizo is VERY salty. Next time I will add some sauted green pepper and diced tomatoes to the mix- this is a keeper!

Most Helpful Critical Review
Feb 20, 2012

I was suspicious when I looked at the ingredient list and saw that this doesn't call for any spices. And I was right to be!.. this stew is BLAND. I doused it in hot sauce once it was on my plate and that helped a bit, but yeah, there's very little flavor here otherwise. To the people saying it's too thin: you need to simmer it longer and let the liquid cook off! This was worth trying, but I won't make it again.

Mar 05, 2007

I made this last night, amazing! However, I did use spare ribs, which I cooked in the oven for a few hours, and let the stew simmer for a couple of more hours with a bit of cumin and paprika. I topped the dish off with cilantro and a little sour cream.

Apr 03, 2008

Nice taste, easy to make. Too much liquid though, I doubled the recipe but should not have doubled the chicken stock. Either that or add more beans.

Dec 07, 2009

This stew is SENSATIONAL. I had leftover pork tenderloin I didn't know what to do with, so I chose this recipe not really knowing what to expect. Boy am I glad I did. It was a huge hit with my family. I'll definitely make it again.

Jun 05, 2007

This was a wonderful stew and I really am not a stew eater. I made it one evening to serve for lunch the next day and I had two bowls of it before I went to bed. I could not put it down.

Feb 22, 2010

This was awesome! I did adjust the chicken broth to bean ratio for a thicker stew (1 1/2 cans beans to 1 1/4 cup chicken broth). I couln't find chorizo so I used ham and seasoned with cumin, ancho powder, paprika, and cayenne. Will make again!

Jan 21, 2010

Had an extra pork tenderloin and no time to marinate it and came across this recipe. I doubled the beans but left everything else the same and it is wonderful!! Making it for a second time tonight. Didn't need salt or pepper. Between the pork and chorizo, there's plenty of spice. Oh, I did use bulk chorizo...just easier for me.


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  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 10 g
  • 40%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 1361 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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