Pork Stew With Black Beans Recipe

Name: Pork Stew With Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried black beans; 1 teaspoon salt, or more to taste; 2 bay leaves; 1 teaspoon dried oregano; 1 teaspoon freshly ground black pepper; 1 teaspoon whole cumin seed; 6 jalapeno peppers, seeded and deveined; 4 cloves garlic, peeled; 2 onions, cut into rough chunks; 2 tablespoons cayenne pepper; 4 tablespoons sweet paprika, preferably Spanish or Hungarian; 4 tablespoons cornmeal; 4 tablespoons vegetable oil; 3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes; 4 tablespoons honey; 2 teaspoons ground cumin; 2 teaspoons cinnamon; Cooked rice for serving

Servings: persons

2 cups dried black beans
1 teaspoon salt, or more to taste
2 bay leaves
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon whole cumin seed
6 jalapeno peppers, seeded and deveined
4 cloves garlic, peeled
2 onions, cut into rough chunks
2 tablespoons cayenne pepper
4 tablespoons sweet paprika, preferably Spanish or Hungarian
4 tablespoons cornmeal
4 tablespoons vegetable oil
3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
4 tablespoons honey
2 teaspoons ground cumin
2 teaspoons cinnamon
Cooked rice for serving

1
Wash and drain the beans several times.
2
Place in a large pot with 8 cups water, 1 teaspoon salt and the bay leaves, oregano, pepper and cumin seed.
3
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.
4
Drain beans and reserve cooking liquid.
5
Pulse the jalapenos and garlic in a food processor, add the onions and pulse again.
6
Remove and set aside.
7
Add the cayenne, paprika and cornmeal to the food processor.
8
While processing, pour in about 1 cup cooking liquid from the beans to make a smooth paste.
9
Heat the oil in a heavy 6-quart pot.
10
Brown the pork cubes in 4 to 5 batches over medium-high heat, removing them as they brown.
11
When the last batch is browned, add the other pork cubes and their juices and the honey, cumin and cinnamon.
12
Stir to scrape up brown bits from the bottom of the pan.
13
Lower the heat and add the onion mixture.
14
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.
15
Bring to a simmer, cover and simmer for 30 minutes, stirring frequently to keep the mixture from sticking.
16
Add the beans and salt to taste, stir and simmer another 30 minutes.
17
Serve over rice.

1267

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups dried black beans, 1 teaspoon salt, or more to taste, 2 bay leaves, 1 teaspoon dried oregano, and more.

Yes, Pork Stew With Black Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Stew With Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions