Mexican Black Beans with Pork Recipe
This bean and pork stew is made with canned black beans, allowing you to skip the presoaking and cooking stages. It makes a great, simple meal when served with salad and focaccia or oversized flower tortillas with butter.
Summary
Ingredients
| 1 pound boneless pork loin, trimmed of any fat and cut into 1-inch cubes | ||
| Chili powder | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Salt | To Taste | |
| 1 medium-size yellow onion, chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Two 15-ounce cans black beans, rinsed and drained | ||
| One 16-ounce can stewed tomatoes coarsely chopped, with their juice | ||
| Water | 2 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Hot cooked white rice | ||
| Cilantro | 1/4 Cup (16 tbs), chopped | |
Directions
1. Toss the pork with chili powder, coriander, and salt until coated evenly. Heat a large ungreased skillet over medium-high heat, then lightly brown the pork with the onion and garlic, stirring.
2. Transfer the pork mixture to the slow cooker, stir in the beans, tomatoes with their juice, and water, season with pepper, cover, and cook on LOW for 8 to 9 hours.
3. Serve the beans and pork ladled over steamed white rice and garnished with cilantro.
Cooker: Medium or large round
Setting and cook time: LOW for 8 to 9 hours
This recipe has been excerpted from Not Your Mother’s Slow Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at www.notyourmotherscookbook.com.
2. Transfer the pork mixture to the slow cooker, stir in the beans, tomatoes with their juice, and water, season with pepper, cover, and cook on LOW for 8 to 9 hours.
3. Serve the beans and pork ladled over steamed white rice and garnished with cilantro.
Cooker: Medium or large round
Setting and cook time: LOW for 8 to 9 hours
This recipe has been excerpted from Not Your Mother’s Slow Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at www.notyourmotherscookbook.com.
Chef
