Pork and Black Bean Stew
- 1 pound dried black beans
- 3 tablespoons vegetable oil, divided
- 2 pounds boneless pork shoulder, cut into 1-1/2-inch cubes
- 2 smoked ham hocks (about 1-1/2 lbs.)
- 4 cups water
- 2 cups chopped onions
- 1 tablespoon chopped garlic
- 1 teaspoon red pepper flakes
- 8 ounces garlic sausage or kielbasa, sliced 1/2-inch-thick
- 1/2 cup chopped fresh parsley
- 1 teaspoon salt
- 2 cups long-grain rice, cooked according to package directions
- 2 10 ounce packages frozen collard greens, cooked according to package directions
- 5 oranges, peeled and sliced
- 1 14 1/2 - 16 ounce can tomatoes, liquid reserved
1. Rinse beans and pick over for small stones and shriveled beans. Place beans in large bowl; cover with 2 inches water and soak overnight. (To quick-soak: Combine beans with water to cover by 2 inches in a large saucepan and bring to boil; boil 2 minutes. Cover and let stand 1 hour.) Drain in colander; set aside.
2. Heat 2 tablespoons of the oil in large skillet over high heat. Add 7 or 8 of the pork cubes to skillet and brown well on all sides. Transfer pork with slotted spoon to large Dutch oven. Repeat with remaining pork. Add soaked beans, ham hocks, and the 4 cups water to Dutch oven; bring to boil. Reduce heat; cover and simmer 2 hours. Remove ham hocks. When cool enough to handle, remove and discard skin and bones; shred meat and return to Dutch oven.
3. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add onions and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and red pepper; cook 30 seconds. Add tomatoes with liquid and cook 10 minutes more, breaking up tomatoes with spoon. Add to stew with sausage, parsley, and salt. Simmer, uncovered, 30 minutes. Serve with rice, greens and orange slices. Makes 8 servings.
- Servings Per Recipe 8
- Fat, total(g)36,
- sat. fat(g)11,
- Percent Daily Values are based on a 2,000 calorie diet