Pork and Black Bean Stew

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 (26)

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32

CA

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 ..." See morereduced-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!"

21

doug tuff

Mar. 5, 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 topp..." See moreed the dish off with cilantro and a little sour cream."

19

Luds

Apr. 3, 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...." See more"