Sweet Potato, Pork, And Black Bean Stew With Prunes – a delicious recipe with pork loin, sweet potato, prunes, black beans, bacon, onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large stock pot, fry the bacon until crisp (metal tongs help). Remove bacon, pour off all but 2 tablespoons of bacon fat (save that! It's liquid gold! Pour it into a ceramic or glass custard cup with a lid and stick it in the fridge).
2
Cut the pork loin into cubes. Brown in the bacon fat. Remove pork loin from pot.
3
Dice onion, and add to the pot with remaining bacon fat.
4
Peel and cut sweet potato into bite-sized cubes.
5
Chop cooked bacon and add with sweet potatoes, pork loin, prunes, and undrained beans to the stock pot.
6
Add water to cover. Then add black pepper (at least an 1/8 teaspoon).
7
Bring to a boil, then reduce heat and simmer until sweet potatoes are tender and flavors have combined.
8
Serve hot with whatever starchy accompaniment you'd like.
513
kcal
Calories
23
g
Fat
30
g
Carbs
46
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound boneless pork loin or boneless chops, 1 large sweet potato, 1/4 cup packed chopped prunes, 1 can black beans, and more.
Yes, Sweet Potato, Pork, And Black Bean Stew With Prunes 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.
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