Pork Stew With Olives And Green Beans 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 STEW WITH OLIVES AND GREEN BEANS

Steps:

• Heat 2 tablespoons olive oil in heavy Dutch oven over medium-high heat. Season pork with salt and pepper. Add pork to pot and cook until brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer pork to plate. Add remaining 2 tablespoons olive oil to pot. Add onions and sauté until very tender, about 12 minutes. Add garlic and cook 3 minutes. Return pork to pot. Add tomatoes with their juices, low-salt chicken broth, white wine, thyme and oregano. Bring to boil. Reduce heat to medium-low and simmer uncovered until pork is almost tender, about 1 hour. Add olives and continue cooking until pork is very tender and juices are slightly thickened, about 45 minutes.
• Add green beans to stew. Cover and cook over low heat until beans are just tender, about 8 minutes. Season to taste with salt and pepper and serve.

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.

PORK AND GREEN BEAN STEW

Steps:

• Cut pork into 1 inch cubes and place in large pot with chicken broth. Cover and simmer for an 1 1/2 hours.
• Add frozen green beans, recover and simmer an additional 30 minutes.
• Add sugar, salt, vinegar, savory and pepper. Recover and simmer 10 more minutes.
• Ladle into six bowls top each with a helping of mashed potatoes and sprinkle with parsley.
• Hope you enjoy as much as my family does.

TENDER PORK STEW WITH BEANS

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

SPANISH STEW WITH VEGETABLES AND OLIVES

Steps:

• In a large soup pot over medium-high heat, warm 1 tablespoon oil.
• Add in the pork cubes and brown for about 5 minutes.
• Add in onion, garlic, bell pepper, and mushrooms; stir/saute for about 5 minutes.
• Add more oil if needed to prevent sticking.
• Add in tomatoes, stock, wine, oregano, thyme, salt, and pepper.
• Lower heat to med-low and simmer, covered, for about 30 minutes or until pork and vegetables are tender.
• Add in olives and green beans; simmer, covered, for about 8-10 minutes or until beans are tender.
• For a thicker stew--mix flour and water together and stir into stew for about 2-3 minutes or until thickened.