Recipe by Denise in NH
I found this recipe in a sales circular from my local grocery store (Hannaford) and bought all the ingredients today to make it for dinner some night this week. I will be cutting the recipe in half as there is just me and my husband (sometimes my son) eating it. I bought a 1 lb. pork tenderloin for the pork. I will be posting their original recipe.
Top Review by DogAndCatDoc
Delicious!! I used three large pork shoulder steaks cubed. The meat was fall apart tender...although this might be because I cooked it in the oven for three and half hours instead of two. My black beans stayed a little tough...no fault of the recipe...probably just old beans...but I think I will soak them overnight next time before making this. Very easy and a hearty one dish meal...thanks for sharing!
- 1 (1 lb) package black beans, rinsed
- 2 lbs boneless pork shoulder, cubed
- 3 tablespoons vegetable oil
- 1 red pepper, diced
- 1 green pepper, diced
- 1 medium jalapeno, seeded and diced
- 2 onions, diced
- 2 teaspoons garlic, minced
- 1⁄4 cup chili powder
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon salt
- 1 bunch fresh cilantro, chopped (optional)
Directions See How It's Made
- Bring 6 cups water to boil in a 4-quart saucepan; add beans and boil three minutes.
- Remove from heat, cover and let stand one hour.
- Drain and rinse beans.
- Preheat oven to 350°F; heat oil in Dutch oven.
- Over medium heat, cook onions until translucent. Add pork gradually and brown; transfer to a bowl.
- Add peppers, diced jalapenos, garlic and chili powder to Dutch oven and cook 5 minutes, stirring frequently.
- Return pork and add black beans, 4 cups water, tomatoes and salt; cover and bake 2 hours, stirring occasionally until beans are tender and pork is cooked through.
- Garnish with cilantro.