Bean Stew with Pork
A hearty, slow-simmered stew of tender pork and beans in a rich tomato sauce, finished with fresh chili and parsley. Serve with crusty bread rolls for a satisfying meal.
- Total time
- 120 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
- 1 cup dried beans (soaked overnight)
- 1 lb pork shoulder, cut into chunks
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup tomato sauce
- 2 red chili peppers, sliced
- 1/4 cup fresh parsley, chopped
- to taste salt and pepper
Instructions
- 1
In a large pot, heat 2 tbsp oil over medium-high. Add the 1 lb pork chunks and brown on all sides, about 8 minutes. Remove and set aside.
- 2
Reduce heat to medium. Add the 1 chopped onion and 3 minced garlic cloves; cook until soft and golden, about 5 minutes.
- 3
Return pork to pot. Add the 1 cup tomato sauce and 4 cups water. Bring to a boil, then reduce to a simmer.
- 4
Add the 1 cup soaked beans. Cover and simmer gently until beans are tender and pork is falling apart, about 1.5 hours.
- 5
Stir in the 2 sliced red chili peppers and 1/4 cup chopped parsley. Season with salt and pepper to taste.
- 6
Simmer uncovered for 10 more minutes until slightly thickened. Serve hot with bread rolls.
Tools you’ll need
- large pot
- wooden spoon
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
