WHAT TO EAT TONIGHT

Smoky pork and black bean stew

Don't be put off by the word stew when it's hot - we're talking flash-fried pork in a light kale and bean stock

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Don't be put off by the word stew when it's hot - we're talking flash-fried pork in a light kale and bean stock

Posted

  • Serves 4
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Mild, light olive oil for frying
  • 400g pork tenderloin, cut into chunks
  • 2 red onions, chopped
  • 1 ½ tsp paprika
  • 1 ½ tsp ground cinnamon
  • 1 x 28g chicken stock pot
  • 400g black beans
  • 2 large handfuls chopped kale
  • 30g butter
  • Cooked quinoa or wholegrain rice and lemon or lime wedges to serve
  1. Boil a kettle of water. Heat a splash of olive oil in a large, deep frying pan and fry the pork for five minutes until browned all over. Set the meat aside on a plate and add more oil to the pan. Cook the onions for five to six minutes until starting to soften, then stir in the spices and cook for one minute more.
  2. Dissolve the stock pot in a jug with 400ml hot water from the kettle. Return the pork to the pan, add the beans and stock, then bring to a simmer and cook for five minutes.
  3. Add the kale to the pan and cook for five minutes more, then stir in the butter to thicken the sauce a little. Taste, season and serve with quinoa or rice, with lemon or lime wedges to squeeze over.

FOR MORE MEAT AND BEAN RECIPES FROM DELICIOUS.MAGAZINE

FOR MORE MEAT AND BEAN RECIPES FROM DELICIOUS.MAGAZINE

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Pork
Stew

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