Best 8 Pork Black Bean And Rice Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pork black bean and rice stew is a flavorful and easy-to-make dish that is perfect for a weeknight meal. With just a few simple ingredients, you can create a delicious stew that is packed with flavor. The combination of tender pork, hearty black beans, and fluffy rice makes this stew a satisfying and comforting dish. Plus, it is a great way to use up leftover pork.

Let's cook with our recipes!

PORK AND BLACK BEAN STEW



Pork and Black Bean Stew image

My Brazilian friend makes this for me occasionally and it is fabulous!

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
  • Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g

BRAZILIAN PORK & BLACK BEAN STEW



Brazilian Pork & Black Bean Stew image

During high school, I spent a year in Brazil and fell in love with the culture and food. One of my favorite dishes was feijoada, a chili/stew served over white rice. I introduced this easy recipe to my family, and it has become one of our favorite comfort foods. -Andrea Romanczyk, Magna, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups dried black beans
1 pound smoked kielbasa or Polish sausage, sliced
1 pound boneless country-style pork ribs
1 package (12 ounces) fully cooked Spanish chorizo links, sliced
1 smoked ham hock
1 large onion, chopped
3 garlic cloves, minced
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
5 cups water
Hot cooked rice

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid., In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours., Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice. , Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 531 calories, Fat 33g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1069mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 6g fiber), Protein 33g protein.

PORK, BLACK BEAN, AND RICE CASSEROLE



Pork, Black Bean, and Rice Casserole image

Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 16

2 pounds pork shoulder, cut into 1-inch cubes
¾ cup water, divided
1 teaspoon salt, divided
½ cup diced onion
1 clove garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (4 ounce) cans chopped Hatch chile peppers, drained
1 cup instant white rice (such as Minute®)
½ cup frozen corn
¼ cup salsa
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese, divided

Steps:

  • Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
  • Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g

PORK, BLACK BEAN AND RICE STEW



Pork, Black Bean and Rice Stew image

Need an easy dinnertime meal? Add pork tenderloins and corn to turn Zatarain's Black Beans and Rice mix into a hearty, one-pot meal that cooks in 40 minutes. Chopped cilantro adds a fresh, bright flavor.

Provided by Zatarains

Categories     Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs pork tenderloin, cut into 1/2-inch cubes
2 tablespoons oil, divided
3 3/4 cups water
1 (7 ounce) package ZATARAIN'S® Black Beans and Rice
1 cup frozen corn, thawed
2 tablespoons chopped cilantro

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.

Nutrition Facts : Calories 200.6, Fat 8.8, SaturatedFat 2, Cholesterol 73.8, Sodium 64.4, Carbohydrate 5.7, Fiber 0.7, Protein 24.3

ONLINE ROUND 2 RECIPE - BLACK BEAN AND PORK STEW



Online Round 2 Recipe - Black Bean and Pork Stew image

Provided by Sandra Lee

Time 30m

Yield 4 serving

Number Of Ingredients 7

1 tablespoon canola oil
Reserved chopped onions from Cuban Chicken and Rice
1 teaspoon chopped garlic
1 teaspoon chile powder
2 (15-ounce) cans black beans, drained and rinsed
2 cups chicken broth
Reserved roasted pork from Cuban Sandwich, chopped

Steps:

  • In a medium pot over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they begin to soften, about 5 minutes. Add the garlic and chile powder and cook for 1 minute. Add the beans and broth and bring to a simmer. Cook for 10 minutes. Add the pork and heat through.

PORK, BLACK BEAN AND RICE STEW



Pork, Black Bean and Rice Stew image

Need an easy dinnertime meal? Add pork tenderloins and corn to turn Zatarain's Black Beans and Rice mix into a hearty, one-pot meal that cooks in 40 minutes. Chopped cilantro adds a fresh, bright flavor.

Provided by Zatarain's

Categories     Soups, Stews, and Chili,

Yield 6

Number Of Ingredients 6

1 1/2 pounds pork tenderloin cut into 1/2-inch cubes
2 tbsps oil divided
3 3/4 cups water
1 package ZATARAIN'S® Black Beans and Rice
1 cup frozen corn thawed
2 tbsps chopped cilantro

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

Nutrition Facts : Calories 318 Calories

PORK STEW WITH BLACK BEANS



Pork Stew With Black Beans image

Provided by Julia Reed

Categories     dinner, main course

Time 2h40m

Yield 8 servings

Number Of Ingredients 18

2 cups dried black beans
1 teaspoon salt, or more to taste
2 bay leaves
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon whole cumin seed
6 jalapeño peppers, seeded and deveined
4 cloves garlic, peeled
2 onions, cut into rough chunks
2 tablespoons cayenne pepper
4 tablespoons sweet paprika, preferably Spanish or Hungarian
4 tablespoons cornmeal
4 tablespoons vegetable oil
3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
4 tablespoons honey
2 teaspoons ground cumin
2 teaspoons cinnamon
Cooked rice for serving

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.

Nutrition Facts : @context http, Calories 716, UnsaturatedFat 24 grams, Carbohydrate 51 grams, Fat 39 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 11 grams, Sodium 410 milligrams, Sugar 12 grams, TransFat 0 grams

CHEESY PORK, RICE AND BLACK BEAN CASSEROLE



Cheesy Pork, Rice and Black Bean Casserole image

This could also be made using chicken breast or beef. Adjust all ingredient amounts to taste, this complete recipe may be doubled. I also add in some recipe#186029 just to kick the flavor up even more! Use instant rice only for this recipe.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 3/4 lbs boneless pork shoulder (cut into about 1-inch pieces)
salt and black pepper
4 tablespoons oil (can use less)
1 large onion, chopped
2 teaspoons dried chili pepper flakes (optional or to taste)
1 -2 tablespoon fresh garlic (or to taste)
1 (15 ounce) can black beans, rinsed and drained (or use pinto beans)
1 (10 ounce) can cream of mushroom soup, undiluted
2 (4 ounce) cans diced green chili peppers, drained
1 cup uncooked instant Minute Rice (use white or brown)
1/4 cup water (or use chicken or beef broth)
1/2 cup salsa (mild or spicy)
2 -4 teaspoons cumin (or use as much as desired)
salt and pepper
3/4 cup grated cheddar cheese
sour cream, for top

Steps:

  • Season the pork cubes with salt and black pepper.
  • Heat oil in a skillet; add in the pork and brown on all sides or until cooked through.
  • Add in the onions, garlic and dried chili flakes (if using) the last 3 minutes of cooking.
  • Transfer mixture to a greased 2 or 3-quart casserole dish.
  • Add in all remaining ingredients (except the sour cream) mix with wooden spoon to combine.
  • Bake in a 375 degree oven uncovered for 25-30 minutes or until the rice is tender.
  • Sprinkle with shredded cheese; return to oven for 4-5 minutes or until the cheese is bubbley.
  • Serve with sour cream on the side.

Nutrition Facts : Calories 1015.9, Fat 66, SaturatedFat 21.6, Cholesterol 163.3, Sodium 929.4, Carbohydrate 55.5, Fiber 9.3, Sugar 6.9, Protein 50.6

Tips:

  • To make the black beans more flavorful, soak them overnight in water. This will help them to soften and absorb more of the flavors from the other ingredients.
  • If you don't have any cooked rice on hand, you can use instant rice or cook some rice according to the package directions.
  • For a spicier stew, add some chopped jalapeños or cayenne pepper to taste.
  • Serve the stew with a side of sour cream, avocado, or salsa for extra flavor.
  • Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Pork black bean and rice stew is a delicious and easy-to-make dish that is perfect for a busy weeknight dinner. It is packed with flavor and nutrients, and it is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this stew a try. You won't be disappointed!

Related Topics