Pork and Black Bean Stew

Pork and Black Bean Stew
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 large onion, chopped
  • 1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
  • 1 (19 ounce) can black beans, drained and rinsed
  • 1/4 cup water
  • 1 1/2 cups chicken stock
  • 3 chorizo sausages, cut into 1/2 inch thick pieces
  • 2 bay leaves
  • salt and pepper to taste


  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.

04/16/2018
Pork and Black Bean Stew, recipe PT15M PT1H 5 455 calories

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