Tender Pork Stew With Beans Food

TENDER PORK STEW WITH BEANS

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

PORK STEW

Steps:

• Cut pork into 1-inch chunks (or a little larger).
• Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
• Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
• Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
• To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.

SLOW COOKER PORK AND BEAN STEW

Steps:

• Heat olive oil in a skillet over medium heat. Sauté carrots for 2 minutes, add celery and onions and cook for another 2 minutes. Stir in garlic and cook for another minute.
• Combine soaked, drained cranberry beans with vegetables and vegetable stock in the slow cooker. Add the tomatoes. Stir in the tomato paste and seasonings. Add the ham hock or, if using pork shank, slice the thick fat layer and cut it off in two big pieces - this allows the heat to get to the meat quicker and cook it to tenderness; stir into the stew (it adds flavor, will not dissolve into fat, and is removed prior to serving) along with the meaty bone to the mixture. Cook on high heat for 6-8 hours.
• Stir the mixture occasionally, if you're at home and able to do this. When you get home or an hour or so before serving, lower the heat to Low and add the kale. Alternatively, the kale can be added in the beginning - I like to add it at the end so it retains it's bright green color. Before serving, remove the pieces of pork rind.

SPANISH PORK WITH BEANS

Steps:

• Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
• Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
• Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
• If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.

PORK STEW

Steps:

• In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
• Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
• Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
• Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
• Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
• Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.
• Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

PORK STEW WITH BLACK BEANS

Steps:

• Wash and drain the beans several times. Place in a large pot with 8 cups water, 1 teaspoon salt and the bay leaves, oregano, pepper and cumin seed. Cover, but keep the lid slightly ajar, and boil until tender, about 2 hours, stirring occasionally and adding more water if needed to keep the beans covered. Drain beans and reserve cooking liquid.
• Pulse the jalapeños and garlic in a food processor, add the onions and pulse again. Remove and set aside.
• Add the cayenne, paprika and cornmeal to the food processor. While processing, pour in about 1 cup cooking liquid from the beans to make a smooth paste.
• Heat the oil in a heavy 6-quart pot. Brown the pork cubes in 4 to 5 batches over medium-high heat, removing them as they brown. When the last batch is browned, add the other pork cubes and their juices and the honey, cumin and cinnamon. Stir to scrape up brown bits from the bottom of the pan.
• Lower the heat and add the onion mixture. Cook, stirring, until heated through, then add the cornmeal paste and 4 cups bean cooking liquid (if there is not enough, add some water) and stir. Bring to a simmer, cover and simmer for 30 minutes, stirring frequently to keep the mixture from sticking. Add the beans and salt to taste, stir and simmer another 30 minutes. Serve over rice.

MEXICAN PORK AND BLACK BEAN STEW

Steps:

• If using dried black beans cook until tender. I use a pressure cooker with lots of water for 22 minutes. After they pressure cook I let them simmer another 15-20 minutes until just tender. You can cook them any way you like or just use canned.
• If you think of it, salt the pork liberally the night before. If not, no big deal. But it's a nice touch if you do.
• Heat the oil in a large (like 6-7 quart) pot or dutch oven. Brown the pork in batches. It will take 3 or 4 batches to get through all of them. Don't crowd your pork. Add more oil as required. Remove the pork and set aside.
• While the pork is browning, heat a comal or cast iron frying pan over medium heat. Dry roast the onion slices and garlic. You want them to be a bit charred. Not full on burned. Just a bit of dark brown and softened through. This adds a nice depth of flavour.
• Coarsely chop the onion. Add the onion, garlic, cumin, chili powder, Mexican oregano, salt and half the tomatoes with half the juices to a blender. Puree until smooth. Put the tomatoes and their juices in the bottom. This will make it easier on the blender. Add a bit of water if it won't go.
• Add enough oil to get to about 4 Tbsp if needed. You should already have enough but if you don't top it up a bit. Add the jalapeño and fry gently until softened, about 1 minute. Add the onion mixture, turn the heat up to medium and fry for 6-7 minutes, stirring occasionally.
• Return the pork to the pot along with any accumulated juices. Add the chicken stock. Dice the remaining tomatoes and add them to the pot. Don't add the remaining tomato juice in the can. Reduce the heat to low and simmer until the pork is tender, about an hour to 70 minutes.
• Add the black beans and simmer 10 minutes.
• Add a squeeze of lime and the cilantro and simmer another 5 minutes. Adjust salt. You will probably need to add somewhere around another tsp or so.
• Serve with additional lime wedges, a bit of finely diced jalapeño and corn tortillas.

PORK AND BEANS STEW

Steps:

• In a skillet, cook beef and onion over medium heat until no longer pink. , Meanwhile, in a Dutch oven, bring the soup, water and taco seasoning to a boil. Add vegetables and return to a boil. , Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain beef; add to stew. Simmer, uncovered, for 5 minutes. Stir in pork and beans; heat through. Add salt and pepper.

PORK, BLACK BEAN AND RICE STEW

Steps:

• Pat pork dry. Heat 1 tablespoon of the oil in large skillet or Dutch oven on medium-high heat. Add 1/2 of the pork; cook and stir 3 minutes or until browned. Remove pork from skillet. Repeat with remaining pork, adding remaining 1 tablespoon oil as needed. Remove pork; set aside.
• Pour water into same skillet; bring to boil. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
• Stir in pork and corn. Cook 5 minutes longer or until heated through. Remove from heat. Let stand 5 minutes. Stir in cilantro.

BRAISED PORK BELLY WITH BORLOTTI BEANS

Steps:

• Heat the oven to 160C/140C fan/gas 3. Toss the pork in the flour with some seasoning. Heat the oil in an ovenproof casserole dish and fry the pork for 10 mins until golden, then transfer to a plate. Tip all the veg into the pan with the rosemary, bay leaves and garlic, and cook on a low heat for 10 mins until softened. Stir in the tomato purée and cook for a minute, then add the wine. Pour over the stock, then bring to a simmer and stir in the fried pork.
• Cover, then cook in the oven for 1 hr. Remove from the oven, stir through the beans, cover again and return to the oven for 30 mins, or until the pork is very tender. Leave to cool a little, then scatter over the parsley, lemon zest and reserved celery leaves.

CLASSIC HOMESTYLE PORK STEW

Steps:

• Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.
• In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.
• Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.
• Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).
• Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
• Add the pork and the bacon back into the pot.
• Add in the vegetables and bay leaves and then stir until combined.
• Bring the mixture to a low boil, cover and reduce the heat.
• Cook for 40-50 minutes, until the pork is fork tender.
• Remove and serve.

PORK AND PINTO BEAN STEW(CROCKPOT)

Steps:

• 1. Heat oil in skillet and cook and stir cubes of pork until nicely browned on all sides.
• 2. Add pork, soaked and drained beans,water and all remaining ingredients(except fresh cilantro, if using) to crock. Cook on high 5 or six hrs. until beans are very tender. Stir in fresh cilantro
• 3. *to quick-soak beans: Place in pot with covering an inch above beans. Bring to a boil, turn off heat, cover and soak one hr. Drain. **When I have plenty of time for these to be in the crockpot(maybe 7 or 8hrs.), I sometimes omit the soaking.

PORK STEW WITH OLIVES AND GREEN BEANS

Steps:

• Heat 2 tablespoons olive oil in heavy Dutch oven over medium-high heat. Season pork with salt and pepper. Add pork to pot and cook until brown, stirring occasionally, about 8 minutes. Using slotted spoon, transfer pork to plate. Add remaining 2 tablespoons olive oil to pot. Add onions and sauté until very tender, about 12 minutes. Add garlic and cook 3 minutes. Return pork to pot. Add tomatoes with their juices, low-salt chicken broth, white wine, thyme and oregano. Bring to boil. Reduce heat to medium-low and simmer uncovered until pork is almost tender, about 1 hour. Add olives and continue cooking until pork is very tender and juices are slightly thickened, about 45 minutes.
• Add green beans to stew. Cover and cook over low heat until beans are just tender, about 8 minutes. Season to taste with salt and pepper and serve.

PORK STEW WITH CELERY

Steps:

• Cut meat into 2-inch chunks, trimming off excess fat.
• Slowly brown meat and onions in the butter using a large, heavy skillet, or a heavy, enamelled and cast-iron pot that has a lid.
• Add celery to meat.
• Sprinkle with salt and pepper.
• Add wine or broth and water.
• Cover.
• Simmer slowly for 35 to 45 minute or until meat is very tender.
• Meanwhile, blend the flour into the whipping cream until smooth and free of lumps.
• When meat is tender, add flourcream mixture.
• Bring to a boil quickly and cook until thickened, stirring.
• Sprinkle with chopped parsley before serving.