Pork and Black Bean Stew

african american_region asian european korean latin american spanish side main soup savory hard medium

Prep

26 min

Cook

70 min

Total

96 min

Ingredients (10)

2 tablespoons vegetable oil, divided g

1 large onion, chopped g

1 teaspoon minced garlic g

1 (12 ounce) pork tenderloin, cut into g

1 (19 ounce) can black beans, drained and rinsed g

¼ cup water g

3 chorizo sausages, cut into g

1 ½ cups chicken stock g

2 bay leaves g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add onion and garlic; cook until onion softens and turns translucent, 3 to 5 minutes. Transfer onion to a saucepan. Pour remaining 1 tablespoon vegetable oil into the skillet; place over medium-high heat. Add cubed pork; cook until well browned.

Meanwhile, add ¾ black beans and water to a blender; pulse until finely chopped, but not quite smooth. Transfer bean purée to the saucepan; stir in remaining whole black beans, pork cubes, chorizo, chicken stock, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season with salt and black pepper before serving.