PORK AND BLACK BEANS RECIPES

BLACK BEANS AND PORK CHOPS | ALLRECIPES

Black Beans and Pork Chops | Allrecipes image

A hearty dinner, great with rice! It is one of family's favorite dinners given to me by my sister. You may adjust amounts of beans and salsa to your preference. I always seem to add more!

Provided by lovebeingamom

Categories Main Dishes Pork Pork Chop Recipes Braised

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 bone-in pork chops
ground black pepper to taste
1 tablespoon olive oil
1 (15 ounce) can black beans, with liquid
1 cup salsa
1 tablespoon chopped fresh cilantro

Steps:

Season pork chops with pepper.
Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 391.7 calories, CarbohydrateContent 21.8 g, CholesterolContent 72.1 mg, FatContent 18.7 g, FiberContent 8.5 g, ProteinContent 33.8 g, SaturatedFatContent 6.3 g, SodiumContent 836.5 mg, SugarContent 2 g

PORK STEW WITH BLACK BEANS RECIPE - NYT COOKING

Pork Stew With Black Beans Recipe - NYT Cooking image

Provided by Julia Reed

Total Time 2 hours 40 minutes

Yield 8 servings

Number Of Ingredients 18

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 jalapeño 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

Steps:

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

Nutrition Facts : @context http//schema.org, Calories 716, UnsaturatedFatContent 24 grams, CarbohydrateContent 51 grams, FatContent 39 grams, FiberContent 11 grams, ProteinContent 41 grams, SaturatedFatContent 11 grams, SodiumContent 410 milligrams, SugarContent 12 grams, TransFatContent 0 grams

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