Spicy pork and black bean stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean boneless pork; cut in 1/2\" cubes |
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped green bell pepper |
| 1 | Clove Garlic; minced | |
| 2½ | cup | Chicken broth |
| 2 | mediums | Tomatoes; wedges |
| 1 | Fresh serrano pepper; Seeded and minced | |
| 2 | Yams or sweet potatoes or Yukon golds; peeled and Cubed | |
| 2 | cans | Black beans; drained and Rinsed Or 3 cups black beans; Cooked |
| ½ | cup | Coconut milk; unsweetened |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Fresh cilantro; for Garnish | ||
Directions
In a large Dutch oven or heavy skillet, brown pork in oil with onions.
Remove from pan. In drippings, saute bell pepper (green or red or both) and garlic; cook 2 minutes. Stir in broth, tomatoes and hot pepper. Return pork to pan. Bring liquid to a boil; reduce heat. Simmer, covered for 45 mins.
Remove lid and add potatoes. Cook, covered 20 to 30 minutes or until potatoes are nearly tender.
Add beans, coconut milk, salt and pepper. Cook just until heated, about 5 mins. Garnish with cilantro. Serves 4 to 6.
Date: Sat, 29 Jun 1996 11:58:41 -0700 (PDT) From: PatH <phannema@...>
Recipe By: Dottie Griffith, Gourmet Grains, Beans & Rice MC-Recipe Digest #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .