Pork and Black Bean Stew Recipe - Bush’s Best

Pork and Black Bean Stew

Recipe By: MICHELLE0011   Photo By: The Real Cake Baker
Write a Review | Read Reviews (17)
This Brazilian pork stew features both pork tenderloin and chorizo sausage. My Brazilian friend makes this for me occasionally and it is fabulous!
 
  • Prep: 20 Minutes
  • |
  • Cook: 40 Minutes
  • |
  • Total: 1 hour
 
4
 
 
  • 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.
Nutrition Information
 
 
More Reviews (17)
Reviewed By: reesepeesee
My husband loved it. I thought it was thin, so I added a can of Rotel tomatoes and a can of corn.
Reviewed By: LShanle
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!
Reviewed By: K.Lorenzen
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.