Smoky Pork and Black Bean Stew Recipe

Name: Smoky Pork and Black Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces thinly sliced pancetta, cut into 1/2-inch dice; 6 ounces andouille sausage, sliced 1/2 inch thick; 4 ounces smoked chorizo, halved lengthwise and sliced 1/4 inch thick; 1 medium onion, cut into 1/2-inch dice; 2 garlic cloves, minced; Two 15-ounce cans black beans, with their liquid; 1 1/2 cups chicken stock or low-sodium broth; 2 ounces Canadian bacon, cut into 1/2-inch dice; 1 bay leaf; 1 teaspoon red wine vinegar; Salt and freshly ground pepper

Servings: persons

3 ounces thinly sliced pancetta, cut into 1/2-inch dice
6 ounces andouille sausage, sliced 1/2 inch thick
4 ounces smoked chorizo, halved lengthwise and sliced 1/4 inch thick
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, minced
Two 15-ounce cans black beans, with their liquid
1 1/2 cups chicken stock or low-sodium broth
2 ounces Canadian bacon, cut into 1/2-inch dice
1 bay leaf
1 teaspoon red wine vinegar
Salt and freshly ground pepper

1
In a large saucepan, cook the pancetta over moderately high heat, stirring a few times, until it begins to brown around the edges, about 2 minutes.
2
Stir in the andouille and chorizo and cook over moderate heat until the chorizo is browned, about 4 minutes.
3
Spoon off all but 2 1/2 tablespoons of the fat from the skillet.
4
Stir in the onion and cook until tender, about 3 minutes.
5
Stir in the garlic and cook until fragrant, about 1 minute.
6
Add the black beans, chicken stock, Canadian bacon and bay leaf and stir well.
7
Bring to a simmer and cook over low heat until the liquid has thickened, about 20 minutes.
8
Stir in the red wine vinegar and season lightly with salt and pepper.
9
Ladle the stew into bowls and serve.

308

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 ounces thinly sliced pancetta, cut into 1/2-inch dice, 6 ounces andouille sausage, sliced 1/2 inch thick, 4 ounces smoked chorizo, halved lengthwise and sliced 1/4 inch thick, 1 medium onion, cut into 1/2-inch dice, and more.

Yes, Smoky Pork and Black Bean Stew 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!

Smoky Pork and Black Bean Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions