Pork Tomato Bean Stew Recipes

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TENDER PORK STEW WITH BEANS



Tender Pork Stew with Beans image

Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!

Provided by Sara Myers Gross

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h10m

Yield 8

Number Of Ingredients 16

2 ½ (2 pound) pork tenderloin, trimmed and sliced1 1/2-inch thick
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
2 onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
3 (14.5 ounce) cans diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, rinsed and drained
1 ½ cups beef broth
1 (4 ounce) can diced green chile peppers
2 teaspoons chili powder
1 teaspoon dried basil
1 teaspoon ground cumin
1 (9 ounce) bag frozen shelled edamame
1 (8 ounce) bag frozen corn
1 (8 ounce) bag frozen sliced carrots

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.

Nutrition Facts : Calories 581.1 calories, Carbohydrate 39.6 g, Cholesterol 184.4 mg, Fat 15.1 g, Fiber 12.5 g, Protein 72 g, SaturatedFat 4 g, Sodium 1330.8 mg, Sugar 5.1 g

PORK TOMATO & BEAN STEW



Pork Tomato & Bean Stew image

Cheap family favourite

Provided by linzmilner

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat 1 tbsp oil in a frying pan and cook pork until browned, remove pork and set aside, leaving the fat in the frying pan.
  • add the rest of the oil to the frying pan and cook the onion until soft. Add the garlic and red pepper for 2-3 minutes and add the pork.
  • Stir in the chopped tomatoes, rosemary and 100ml of water. Cover and simmer for 15 minutes.
  • rinse the beans and add to the pan, cover again and simmer for a further 5 minutes.
  • Mix the cornflour with 2 tbsp of coldwater and add to the pan, continue to heat until simmering and slightly thickened.
  • Serve with rice or potatoes.

BRAZILIAN BLACK BEAN AND PORK STEW



Brazilian Black Bean and Pork Stew image

Make and share this Brazilian Black Bean and Pork Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

6 ounces bacon, minced
3 onions, minced
1/4 cup tomato paste
6 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup water
4 cups low sodium chicken broth, plus extra if needed
1 lb dried black beans, picked over and rinsed
1 lb kielbasa, halved lengthwise and sliced 1/2 inch thick
2 bay leaves
1 (3 lb) boneless pork butt, trimmed and cut into 1-inch chunks
salt
pepper

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.

PORK AND BLACK BEAN STEW



Pork and Black Bean Stew image

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

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
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

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

PORK STEW WITH OLIVES AND GREEN BEANS



Pork Stew with Olives and Green Beans image

Categories     Bean     Olive     Pork     Tomato     Stew     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

4 tablespoons olive oil
3 pounds boneless (farmer's style) pork spareribs, cut into 1 1/2-inch pieces
2 large onions, chopped
8 garlic cloves, minced
1 28-ounce can Italian plum tomatoes
1 14 1/2-ounce can low-salt chicken broth
1 cup dry white wine
1 teaspoon dried thyme, crumbled
1 teaspoon dried oregano, crumbled
3/4 cup hojiblanca, cacereña or Niçoise olives
1 pound green beans, cut into 2-inch lengths

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.

SPANISH PORK WITH BEANS



Spanish pork with beans image

Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 15

3 garlic cloves , 1 crushed, 2 sliced
2 tbsp rapeseed oil
4 tsp smoked paprika
4 lean pork shoulder steaks (525g), trimmed of any fat
2 large onions (340g), halved and sliced
325g carrots (about 6), diced
2 tbsp sherry vinegar
2 red peppers , deseeded and chopped
1 tbsp vegetable bouillon powder , made up to 500ml with boiling water
3 rosemary sprigs , leaves picked and finely chopped
200g whole cherry tomatoes
2 tbsp tomato purée
2 x 400g cans butter beans , drained
⅓ x 30g pack parsley , chopped
squeeze of lemon (optional)

Steps:

  • Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
  • Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
  • Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
  • If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium

MEXICAN PORK STEW



Mexican Pork Stew image

I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

2-1/2 pounds lean boneless pork, cut into 1-inch cubes
1 garlic clove, minced
1 cup chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 to 2 cans (4 ounces each) chopped green chilies
1 tablespoon minced fresh cilantro
2 teaspoons dried oregano
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts : Calories 199 calories, Fat 9g fat (0 saturated fat), Cholesterol 69mg cholesterol, Sodium 97mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

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