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
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

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.
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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
May 15, 2011

Flavor was ok but so many beans my stomach couldn't handle it!

 
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.

 
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!

 
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.

 
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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Nutrition

  • 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
  • 1458 mg
  • 58%

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

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