Prep 30 mins
Cook 9 hrs
America's Test Kitchen
Make and share this Brazilian Black Bean and Pork Stew recipe from Food.com.
- 6 ounces bacon, minced
- 3 onions, minced
- 1⁄4 cup tomato paste
- 6 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 cup water
- 4 cups low sodium chicken broth, plus extra if needed
- 1 lb dried black beans, picked over and rinsed
- 1 lb kielbasa, halved lengthwise and sliced 1/2 inch thick
- 2 bay leaves
- 1 (3 lb) boneless pork butt, trimmed and cut into 1-inch chunks
- Cook bacon in a large skillet over med-high heat until crisp, about 5 minutes.
- Stir in onion, tomato paste, garlic, chili powder, cumin, and coriander; cook until onions are softened and lightly browned, 8-10 minutes.
- Stir in water, scraping up any browned bits; transfer to slow cooker.
- Stir broth, beans, kielbasa, and bay leaves into slow cooker.
- Season pork with salt and pepper and nestle into slow cooker.
- Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
- Let stew settle for 5 minutes, then remove fat from surface using large spoon.
- Discard bay leaves (adjust stew consistency with additional broth if needed).
- Season to taste with salt and pepper; serve with Brazilian Hot sauce.
Made this from the America's Test Kitchen cookbook. Absolutely delicious. Thanks for posting.