I can’t resist a bargain at the supermarket and this is the reason that my freezer usually ends up looking like a 3D jigsaw puzzle.
It’s just as well for me that my hubby is an expert at Tetris!
A couple of weeks ago the supermarket had a special offer on boneless pork steaks, I adore pork but Stewart doesn’t like it so I don’t usually cook it very often.
I decided to take advantage of the special offer and buy a pack of pork and stashed it away in the freezer until I was inspired to come up with a new creation.
Well today was that very day! My cravings seem to consist of absolutely anything sweet at the moment and I as I said in a comment yesterday I could eat my own body weight in haribo and chocolate, I hoped that buy adding sweetcorn and carrots to this Mexican influenced stew that it would be a healthy way to beat those unhealthy cravings for something sweet.
Here’s hoping…
SPICY ONE POT PORK AND BLACK BEAN STEW
INGREDIENTS
- 200g Boneless Pork steaks fat removed and chopped into bitesize pieces
- 1 Medium onion, chopped
- 1/2 Large green chilli, chopped
- 3 Cloves garlic, chopped
- 1 Medium carrot, diced
- 1 Yellow pepper, chopped
- 1 Tin plum tomatoes, chopped
- 200ml Vegetable stock
- 1 Tsp Ground cumin
- 1 Tsp Ground coriander
- 1/2 Tsp Smoked paprika
- 1 Heaped Tbsp Tomato puree
- 1 Tin Black beans, well rinsed
- 1 Small tin Sweetcorn kernels, well rinsed
- 1 Bunch fresh coriander, finely chopped
PREPARATION
- Add the onion, yellow pepper, chilli, garlic and chopped carrot to a pan with olive oil, mix well to ensure all the vegetables are coated in the oil, cover and allow to sweat gently for 10-15 minutes until softened.
- Add the pork and stir followed by all of the spices, tomato puree, chopped tomatoes, stock, beans and corn. Stirr well
- Bring to the boil, reduce the heat and allow to simmer for about an hour stirring from time to time or until the sauce has reduced and the pork is tender.
- Shortly before serving stir in the fresh coriander.
- Enjoy!
Yummy — See I would add about a fist full of cheese to that and ruin any nutritional value it had.
I love it! It looks great and I have to give this a try! Ali’s suggestion about the cheese is also great – cheese is healthy isn’t it?!!!
I agree with you both, when I have a bowl for lunch today I think I’ll have some cheese and maybe even a dollop of sour cream. Sheer indulgence!! YUM!
oooohh that does look yummy… I love corn so much! =)
I’d say it also needs a jalapeno… or 3
congratulations on the baby!
One question. In step 1 of Preparation, when you said to “sweat” the vegetables, did you mean saute’?
Well I cooked it and it was pronounced delicious by the little lady. Actually, she isn’t that little.
Now that we know the basic recipe produces good food for a family in only one pot, we can try slight variations. I like the idea of a few more varieties of chiles – jalepino, habenero, cabellero, whatever.
Luckily we still have fresh corn and tomatos here, so we only used canned beans. We could have soaked dried ones with more time to spare.
Thanks.
Jeff
Jeff:
When I said sweat the veg I mean coat them well in the oil and allow them to cook for about 10-15 minutes under a low-medium heat with the lid on. This should soften and cook the veg without it colouring.
So glad you liked it this dish. If we could get lots of different varieties of chiles here I was also like to add those.
Thanks for your wonderful suggestions!
Mmmmm, my kind of comfort food! Can there be a better combination than beans and pork in some form?! And all cooked in one pot – even better
Thanks for sharing a great recipe.
Glad you liked it Jeanne, I really love Pork but since Stewart doesn’t like it I don’t cook it very often.