"My Brazilian friend makes this for me occasionally and it is fabulous!" — MICHELLE0011
Watch video tips and tricks
1 (12 ounce)
pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can
black beans, drained and rinsed
1 1/2 cups
chorizo sausages, cut into 1/2 inch thick pieces
salt and pepper to taste
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!
Flavor was ok but so many beans my stomach couldn't handle it!
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.
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Black Bean Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 482
** Calories from Fat: 240
See how to make pork chili with a savory Southwest flair.
This satisfying soup comes together in just minutes.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.