Pork and Black Bean Stew

Pork Chorizo Black Bean Stew

4 tablespoons olive oil, divided

1 large onion, minced
1 pound pork tenderloin, cut into 1/2 inch cubes
4 cloves garlic, minced
Large pinch red pepper flakes
1 large can black beans, drained, rinsed, and divided
1/4 cup water
3 chorizo sausages cut into 1/2 inch thick pieces
1 1/2 cups chicken stock
2-3 bay leaves
Salt and pepper to taste

Directions:

Heat 2 tablespoon oil in a large skillet over medium heat, stir in onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and transfer into a large saucepan.

Browning the pork tenderloin and garlic

Add the remaining oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.  Season with salt and pepper; add the garlic and red pepper flakes. Sauté for a minute, just until golden.  Transfer to the large saucepan with the cooked onions.

Chorizo

Pour 3/4 of the black beans along with 1/4 cup water into a food processor, and pulse a few times until crushed, but not creamy. Pour bean puree and remaining whole beans into saucepan along with pork and onions.  Add the chorizo, chicken stock and bay leaves. Bring everything to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes.  Taste and season with salt and pepper if needed.

  

Adding the black beans

This is a tasty winter comfort dish from Brazil.  I have enjoyed it many times at my Brazilian sister-in-law’s house, now I decided to make it and teach others how to make and enjoy it in my cooking classes.  Serve it with an aromatic jasmine rice, Delicious! 

Tip:  If you do not like Chorizo, you can substitute with Italian sausage.