PORK BLACK BEAN RECIPES

PORK, BLACK BEAN, AND RICE CASSEROLE | ALLRECIPES

Pork, Black Bean, and Rice Casserole | Allrecipes image

Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.

Provided by Yoly

Categories World Cuisine Latin American Mexican

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 1 9x13-inch casserole

Number Of Ingredients 16

Ingredients

2 pounds pork shoulder, cut into 1-inch cubes
¾ cup water, divided
1 teaspoon salt, divided
½ cup diced onion
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (4 ounce) cans chopped Hatch chile peppers, drained
1 cup instant white rice (such as Minute®)
½ cup frozen corn
¼ cup salsa
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese, divided

Steps:

Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

Nutrition Facts : Calories 317.9 calories, CarbohydrateContent 28.1 g, CholesterolContent 60.5 mg, FatContent 12.1 g, FiberContent 5.3 g, ProteinContent 24.2 g, SaturatedFatContent 5.4 g, SodiumContent 1383.2 mg, SugarContent 2.2 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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PORK STEW WITH BLACK BEANS RECIPE - NYT COOKING

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