Pork Black Bean And Rice Stew Recipes

PORK AND BLACK BEAN STEW

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.

PORK, BLACK BEAN, AND RICE CASSEROLE

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
• Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

BRAZILIAN PORK & BLACK BEAN STEW

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid., In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours., Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice. , Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

PORK, BLACK BEAN AND RICE STEW

Steps:

• Pat pork dry. Heat 1 tablespoon of the oil in large skillet or Dutch oven on medium-high heat. Add 1/2 of the pork; cook and stir 3 minutes or until browned. Remove pork from skillet. Repeat with remaining pork, adding remaining 1 tablespoon oil as needed. Remove pork; set aside.
• Pour water into same skillet; bring to boil. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
• Stir in pork and corn. Cook 5 minutes longer or until heated through. Remove from heat. Let stand 5 minutes. Stir in cilantro.

PORK, BLACK BEAN AND RICE STEW

Steps:

• Pat pork dry. Heat 1 tablespoon of the oil in large skillet or Dutch oven on medium-high heat. Add 1/2 of the pork; cook and stir 3 minutes or until browned. Remove pork from skillet. Repeat with remaining pork, adding remaining 1 tablespoon oil as needed. Remove pork; set aside
• Pour water into same skillet; bring to boil. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally
• Stir in pork and corn. Cook 5 minutes longer or until heated through. Remove from heat. Let stand 5 minutes. Stir in cilantro

BLACK BEAN AND RICE STEW

Steps:

• In saucepan combine green pepper, garlic, oregano and cumin with 1/4 cup beef broth.
• Simmer 10 minutes; stir in black beans and rice and more broth if needed. Serve in a bowl with slice of raw onion.
• NOTE: Cooking time does not include the preparation of the black beans.

PORK STEW WITH BLACK BEANS

Steps:

• Wash and drain the beans several times. Place in a large pot with 8 cups water, 1 teaspoon salt and the bay leaves, oregano, pepper and cumin seed. Cover, but keep the lid slightly ajar, and boil until tender, about 2 hours, stirring occasionally and adding more water if needed to keep the beans covered. Drain beans and reserve cooking liquid.
• Pulse the jalapeños and garlic in a food processor, add the onions and pulse again. Remove and set aside.
• Add the cayenne, paprika and cornmeal to the food processor. While processing, pour in about 1 cup cooking liquid from the beans to make a smooth paste.
• Heat the oil in a heavy 6-quart pot. Brown the pork cubes in 4 to 5 batches over medium-high heat, removing them as they brown. When the last batch is browned, add the other pork cubes and their juices and the honey, cumin and cinnamon. Stir to scrape up brown bits from the bottom of the pan.
• Lower the heat and add the onion mixture. Cook, stirring, until heated through, then add the cornmeal paste and 4 cups bean cooking liquid (if there is not enough, add some water) and stir. Bring to a simmer, cover and simmer for 30 minutes, stirring frequently to keep the mixture from sticking. Add the beans and salt to taste, stir and simmer another 30 minutes. Serve over rice.

BRAZILIAN BLACK BEAN AND PORK STEW

Steps:

• Cook bacon in a large skillet over med-high heat until crisp, about 5 minutes.
• Stir in onion, tomato paste, garlic, chili powder, cumin, and coriander; cook until onions are softened and lightly browned, 8-10 minutes.
• Stir in water, scraping up any browned bits; transfer to slow cooker.
• Stir broth, beans, kielbasa, and bay leaves into slow cooker.
• Season pork with salt and pepper and nestle into slow cooker.
• Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Let stew settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bay leaves (adjust stew consistency with additional broth if needed).
• Season to taste with salt and pepper; serve with Brazilian Hot sauce.