Pork and Black Bean Stew Recipe (Frijoles con Puerco)
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Yield:
6 servings
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Total Time:
2 hrs 20 mins
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Prep Time:
10 mins
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Cook Time:
2 hrs 10 mins
Ingredients
- 7 cups water, divided
- 8 ounces dried black beans (about 1-1/4 cups salmon fillets (about 6 ounces each)
- 2 tablespoons Mazola® Corn Oil
- 1 pound boneless pork, cut into 1-inch cubes
- 1 large green pepper, chopped
- 1 large onion, coarsely chopped
- 1 clove garlic, minced
- 2 medium tomatoes, chopped
- 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin seed
- 1/2 teaspoon salt, or to taste
- Garnishes: chopped radishes, chopped onions
Instructions
- Step 1) Combine 4 cups water and beans in a 2-quart saucepan. Bring to a boil over medium-high heat; boil 2 minutes. Remove from heat. Let stand 1 hour; drain.
- Step 2) Heat corn oil in a large skillet, over medium-high heat. Add pork and cook for 5 to 8 minutes until browned. Add green pepper, onion and garlic; cook 2 minutes, stirring frequently. Stir in drained beans, 3 cups water, tomatoes, bouillon, cilantro and cumin. Bring to boil, stirring to dissolve boullion.
- Step 3) Reduce heat; cover. Simmer 1 hour, stirring occasionally, or until beans are tender. Add salt to taste.
- Step 4) Garnish with radishes, onion and lemon wedges.
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