MEXICAN PORK AND BLACK BEAN STEW
Mexican pork and black bean stew is a play on the famous Cuban black bean stew. Big Mexican flavours in a dish inspired by a classic.
Provided by romain | glebekitchen
Categories Main
Time 2h20m
Number Of Ingredients 14
Steps:
- If using dried black beans cook until tender. I use a pressure cooker with lots of water for 22 minutes. After they pressure cook I let them simmer another 15-20 minutes until just tender. You can cook them any way you like or just use canned.
- If you think of it, salt the pork liberally the night before. If not, no big deal. But it's a nice touch if you do.
- Heat the oil in a large (like 6-7 quart) pot or dutch oven. Brown the pork in batches. It will take 3 or 4 batches to get through all of them. Don't crowd your pork. Add more oil as required. Remove the pork and set aside.
- While the pork is browning, heat a comal or cast iron frying pan over medium heat. Dry roast the onion slices and garlic. You want them to be a bit charred. Not full on burned. Just a bit of dark brown and softened through. This adds a nice depth of flavour.
- Coarsely chop the onion. Add the onion, garlic, cumin, chili powder, Mexican oregano, salt and half the tomatoes with half the juices to a blender. Puree until smooth. Put the tomatoes and their juices in the bottom. This will make it easier on the blender. Add a bit of water if it won't go.
- Add enough oil to get to about 4 Tbsp if needed. You should already have enough but if you don't top it up a bit. Add the jalapeño and fry gently until softened, about 1 minute. Add the onion mixture, turn the heat up to medium and fry for 6-7 minutes, stirring occasionally.
- Return the pork to the pot along with any accumulated juices. Add the chicken stock. Dice the remaining tomatoes and add them to the pot. Don't add the remaining tomato juice in the can. Reduce the heat to low and simmer until the pork is tender, about an hour to 70 minutes.
- Add the black beans and simmer 10 minutes.
- Add a squeeze of lime and the cilantro and simmer another 5 minutes. Adjust salt. You will probably need to add somewhere around another tsp or so.
- Serve with additional lime wedges, a bit of finely diced jalapeño and corn tortillas.
Nutrition Facts : ServingSize 8 servings, Calories 575 kcal, Carbohydrate 40 g, Protein 66 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 136 mg, Sodium 756 mg, Fiber 9 g, Sugar 3 g
MEXICAN PORK AND BEANS CASSEROLE
Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
- In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
- Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.
Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 9 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 0 g
PORK AND BLACK BEAN STEW
My Brazilian friend makes this for me occasionally and it is fabulous!
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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 Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g
MEXICAN-STYLE PORK AND BEANS
This recipe is from the Allrecipes Allstar team that competed to create the most innovative, best-tasting recipe in a BUSH'S® Beans cook-off. Team members included Allrecipes community members Yoly (Yolanda Gutierrez), Chef Roy (Roy Denno), and TheDailyGourmet (Sarah Stone).
Provided by BUSH'S®
Categories Trusted Brands: Recipes and Tips Bush's Baked Beans
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
- Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
- Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.
Nutrition Facts : Calories 575.5 calories, Carbohydrate 64.4 g, Cholesterol 67.4 mg, Fat 21.9 g, Fiber 13.7 g, Protein 30.4 g, SaturatedFat 6.9 g, Sodium 1245 mg, Sugar 4.4 g
HEARTY PORK BEAN SOUP
It's wonderful to come home to this pork bean soup dinner simmering away in a slow cooker, especially on a busy weeknight. This soup uses dried beans and is simple to throw together in the morning before work. When you get home, just add a few more ingredients, and in half an hour dinner is ready! Do not put the tomatoes in for the first 8 hours of cooking, or the beans will not become soft. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Time 6h40m
Yield 12 servings (4 quarts)
Number Of Ingredients 16
Steps:
- Place beans in a large bowl; add cool water to cover. Soak 5 hours or overnight. Drain beans, discarding water; rinse with cool water., In a 6-qt. slow cooker, layer beans, onions, carrots, celery and pork. Add seasonings, broth and ale. Cook, covered, on low 6-8 hours or until beans and pork are tender. , Remove pork; shred with 2 forks. Stir in tomatoes, spinach and salt. Return pork to slow cooker. Cook, covered, on low for 15-20 minutes or until heated through.
Nutrition Facts : Calories 207 calories, Fat 2g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 695mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 9g fiber), Protein 18g protein. Diabetic Exchanges
MEXICAN PORK AND BLACK BEANS
Make and share this Mexican Pork and Black Beans recipe from Food.com.
Provided by Plantman
Categories Pork
Time P1DT8h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans over night and drain.
- Put beans into cast iron pot.
- Toss pork with chilli powder, cumin, coriander and salt.
- Lightly brown onion and garlic with pork in ungreased skillet.
- Mix tomatillos into crockpot.
- Add the pork, black pepper and 2 cups of light stock. Cover and cook 2 hours at a simmer.
- Serve with rice and garnish with coriander.
MEXICAN PORK AND BEANS
Steps:
- Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper.
- Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro.
MEXICAN BLACK BEAN SOUP
Bring Mexican flavors to your dinner table with this meatless soup made with Progresso® black beans - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, mash beans slightly with potato masher. Stir in broth, salsa, lime juice, chile and cumin. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until thoroughly heated. Remove from heat; stir in cilantro.
- Top individual servings with cheese. Serve with lime wedges.
Nutrition Facts : Calories 130, Carbohydrate 24 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg
MEXICAN BLACK BEAN SOUP
This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.
Provided by Jami Robin
Categories Black Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook bacon in large pot over medium heat until crisp, stirring frequently.
- Remove bacon and chop coarsely.
- Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
- When onion is tender, add tomatoes and seasonings and stir until aromatic.
- Add beans and broth.
- Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
- Serve with a dollop of sour cream and shredded cheese on top.
Nutrition Facts : Calories 431.6, Fat 11.1, SaturatedFat 3.5, Cholesterol 12.9, Sodium 967.6, Carbohydrate 59.2, Fiber 20, Sugar 1.4, Protein 26
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PORK AND BLACK BEAN SOUP | BETTER HOMES & GARDENS
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4.5/5 (7)Total Time 9 hrs 25 minsServings 7.5Calories 259 per serving
- In a large pot combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Meanwhile, trim fat from meat. Cut meat into 3/4-inch pieces.
- In a 3 1/2- or 4-quart slow cooker combine drained beans, meat, broth, the 1 cup water, the onion, carrot, sweet pepper, salsa, cumin, liquid smoke, and garlic.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. Sprinkle each serving with cilantro.
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