{ 2006 10 11 }

One Pot Pork And Black Bean Stew

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…

pork and black bean stew

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

  1. 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.
  2. Add the pork and stir followed by all of the spices, tomato puree, chopped tomatoes, stock, beans and corn. Stirr well
  3. 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.
  4. Shortly before serving stir in the fresh coriander.
  5. Enjoy!

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Posted by Pamela on Wednesday, October 11th, 2006, at 8:45 pm, and filed under Main course, Pork & Ham.

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